Marinated Hearts of Palm

  • Yield 8 servings

Add a teaspoon of honey to the vinaigrette to make it a little sweet or a mashed malaguete pepper to make it a little hot.

Mark Boughton/styling: Teresa Blackburn

Ivory-colored hearts of palm are the tender center of a palm variety originally native to the Amazon. Since the tree, at about 6 feet tall, must be killed to reach this core, it is thankfully no longer wild-harvested, but sustainably cultivated.


1/3 cup extra-virgin olive oil
Finely grated rind of 1 lemon, 1 lime and 1 orange
Juice of 1 lemon, 1 lime and 1 orange
1/2 teaspoon kosher or sea salt
Freshly ground black pepper
2 (14-ounce) cans hearts of palm, rinsed, drained, blotted dry and sliced into 1/3-inch thick rings
2 green onions, cut into 1/4-inch slices
4 celery stalks, cut into 1/4-inch slices
1 orange, sectioned and diced
1 grapefruit, preferably red, sectioned and chopped
3 tablespoons diced pimiento-stuffed green olives
To serve:
Salad greens, spinach, spring mix, or 8 whole romaine lettuce leaves
1 ripe avocado, peeled and coarsely chopped


  1. To prepare vinaigrette, combine all ingredients in a small bowl. Whisk well.
  2. To prepare salad, combining all ingredients in a medium bowl. Pour vinaigrette over top and toss well. Cover and refrigerate at least 1 hour.
  3. To serve, place greens on 8 individual salad plates. Spoon hearts of palm mixture on top. (If using romaine, place a spoonful of salad at the end of each leaf and serve one leaf per person.) Garnish with avocado.

Recipe by Crescent Dragonwagon.



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