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–+ servings
Hearts of Palm Salad

Hearts of Palm Salad: A Bright, Refreshing Tropical Delight

A vibrant and refreshing Hearts of Palm Salad, perfect for warm weather and packed with nutrients.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free, Tropical, Vegetarian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Hearts of Palm Substitute with canned artichoke hearts if unavailable
  • 2 Oranges Well-peeled and supremed
  • 1 medium English Cucumber Can be swapped with Persian cucumber
  • 4 Radishes Replace with green onions for a milder taste
  • 1 medium Shallot Red onion can be used as a substitute
  • 4 cups Arugula Feel free to mix in other leafy greens
  • 1 medium Avocado Ripe Hass avocados are the best choice
  • 1/4 cup Parmesan Cheese Omit for a vegan option
For the Dressing
  • 1/4 cup Lemon Vinaigrette Substitute with any preferred vinaigrette

Equipment

  • Salad bowl
  • Paring knife
  • Sharp knife
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Supreme the Oranges: Slice off the top and bottom of each orange, peel away the rind and pith, slice between the segments to release the orange supremes.
  2. Prepare the Hearts of Palm: Drain a 14-ounce can of hearts of palm, pat dry, and slice crosswise into approximately ½-inch rounds.
  3. Combine the Salad Ingredients: In a large bowl, combine the arugula, sliced cucumber, radishes, shallot, and hearts of palm. Toss gently.
  4. Dress the Salad: Drizzle lemon vinaigrette over the salad mixture, and toss gently until leaves are lightly coated.
  5. Serve with Avocado and Cheese: Divide salad onto plates, add slices of avocado on top, and sprinkle with Parmesan cheese.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 230mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 900IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping avocado separate until serving.

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