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
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.
- 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)
- 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
- Add all of the salad ingredients into a bowl and toss to mix.
- Dressing: Whisk all of the ingredients in a bowl and taste. Adjust the seasonings. Then pour over the salad and toss to coat.
- Serve or refrigerate until serving.