Hearts of Palm Salad

Hearts of Palm Salad

Tender and mild hearts of palm are a delightful addition to this punchy, herb-packed Hearts of Palm Salad.

Hearts of Palm Salad
Makes 4 to 6 servings
  • 2 (14-ounce) cans hearts of palm, drained and cut into ½-inch pieces
  • 1 cup chopped English cucumbers
  • 1 cup halved cherry tomatoes
  • ½ cup thinly sliced celery
  • ⅓ cup chopped green onion
  • ⅓ cup thinly sliced red onion
  • ¼ cup fresh parsley leaves
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  1. In a large bowl, combine hearts of palm, cucumber, tomatoes, celery, onions, parsley, and tarragon.
  2. In a small bowl, combine lemon juice, oil, salt, and peppers. Pour dressing over hearts of palm mixture, and gently toss until combined.



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