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Marinated Hearts of Palm

Marinated Hearts of Palm

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.

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.

Serves: 8 Save

Ingredients (18)

Vinaigrette

  • ⅓ cup Extra Virgin Olive Oil
  • 1 Lemon
  • 1 Lime
  • 1 Orange
  • ½ tsp Kosher Salt
  • or ½ tsp Sea Salt
  • 1 tsp Freshly Ground Black Pepper

Salad

  • 28 oz Canned Hearts of Palm
  • 2 Green Onions
  • 4 Celery Stalks
  • 1 Orange
  • 1 Grapefruit
  • 3 T Diced, Pimento Stuffed Green Olives

To Serve

  • 4 cup Salad Greens
  • or 4 cup Spinach
  • or 4 cup Spring Mix Salad Greens
  • or 8 Romaine Lettuce Leaves
  • 1 Avocado
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Directions

  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.