Hearts of Palm Salad

4.28 from 22 votes

This bright sunny salad includes canned palm hearts, orange supremes, english cucumber avocado and parmesan cheese dressed with a light lemon vinaigrette. It can be augmented with slices of chicken, pork or shrimp for a complete meal.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword hearts of palm

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 269.93kcal

Author Lisa Lotts

Ingredients

1 14-oz can whole hearts of palm drained, sliced crosswise into ½" rounds
3 large oranges peeled and supremed
½ english cucumber thinly sliced
4 radishes cut into matchsticks or rounds
½ medium shallot very thinly sliced
6 ounces arugula or other mixed leafy greens
1 Haas avocado peeled and sliced
⅓ cup grated parmesan cheese
¼ cup lemon vinaigrette or other vinaigrette

Instructions

FOR THE SUPREMED ORANGES:

Slice the top and bottom end from 3 large oranges to expose the flesh. Rest the orange flat on a cutting board and use a sharp paring knife to slice away the rind and white pith, exposing the fleshy segments. Trim away any pith, then slice between the white segments and the flesh to release the orange supremes.

FOR THE SALAD:

Drain 1 14-oz can whole hearts of palm and use a paper towel to remove any excess liquid from the hearts. Slice crosswise into ½" rounds.
In a salad bowl combine 6 ounces arugula, ½ english cucumber, 4 radishes, ½ medium shallot, and palm hearts.
Dress the salad with ¼ cup lemon vinaigrette and gently toss to coat the ingredients.
Slice 1 Haas avocado in half and remove the pit. Divide each half, remove the skin and slice vertically.
Divide the salad among 4 plates and nestle ¼ of the avocado in the salad. Sprinkle the salad with ⅓ cup grated parmesan cheese and add a small drizzle of dressing to the avocados. Serve.

Notes

Best eaten the same day you make it.

Nutrition