Hearts of Palm Salad

Packed with protein, this summery hearts of palm is a great lunch to pack on the go or a festive side at dinner.
By Robin Runner

Hearts of Palm Salad

I picked up two jars of hearts of palm this past weekend, forgetting my love for it and knew I wanted to make a fresh summer salad with it. Hearts of palm is a great source of protein – YES, protein! 4 grams per serving. Fiber – 2 grams per serving along with calcium, potassium, fiber, vitamin C and iron. So you thought it was hard to find protein in plants? Not at all. If you’ve never had hearts of palm it comes in long tubular sticks (think of a thick carrot but softer). Reminds me of artichokes in flavor minus the brine. Comes from a certain type of palm tree. Economical and so easy to use. You can eat it raw or sauté it. This recipe I used it raw.

Hearts of Palm Salad
 
Packed with protein, this summery hearts of palm is a great lunch to pack on the go or a festive side at dinner.
Author:
Recipe Type: Side
Cuisine: Vegan
Ingredients
Salad
  • 16 ounce jar of hearts of palm, drained and sliced into disks
  • 1 cup of cherry tomatoes, halved or quartered
  • ¼ cup of diced red onions
  • 1 cob of corn, charred up on the grill. Remove the kernels from the cob.
  • 8 leaves of fresh basil, chopped
  • 1 handful of fresh chives, sliced
  • ¼ cup of pepitas
  • 1 jalapeño, sliced (seeded if you prefer no heat to your salad)
Dressing:
  • 2 tablespoons of Dijon mustard (I used Maille herbed Dijon)
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of lime juice
  • 2-3 tablespoons of olive oil
Instructions
  1. Add all of the salad ingredients into a bowl and toss to mix.
  2. Dressing: Whisk all of the ingredients in a bowl and taste. Adjust the seasonings. Then pour over the salad and toss to coat.
  3. Serve or refrigerate until serving.

 

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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