Name: Hearts of Palm Salad
Cuisine: Vegan
Ingredients: 16 ounce jar of hearts of palm, drained and sliced into disks; 1 cup of cherry tomatoes, halved or quartered; 1/4 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; 1/4 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

Description

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

Ingredients

Scale

Salad

16 ounce jar of hearts of palm, drained and sliced into disks
1 cup of cherry tomatoes, halved or quartered
1/4 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
1/4 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

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Instructions

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.

Category: Side
Cuisine: Vegan