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Hearts of Palm Salad

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  • Author: Robin Runner


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




  • 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
  • 23 tablespoons of olive oil


  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.
  • Category: Side
  • Cuisine: Vegan
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