Description
This Hearts of Palm Salad is a fresh, vibrant 20-minute recipe made with tender hearts of palm, crisp radishes, juicy tomatoes, and a creamy lemon-Dijon dressing. It’s light, colorful, and perfect for easy lunches, brunch spreads, or a refreshing side dish for dinner.
Ingredients
For the Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Salad:
2 (14-ounce) jars hearts of palm, drained and sliced ½-inch thick
1 pint cherry or grape tomatoes, halved
1 cup thinly sliced celery
1 cup thinly sliced radishes
1 red onion, quartered and thinly sliced
¼ cup roughly chopped parsley, plus more for garnish
Instructions
In a small bowl, whisk together olive oil, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
In a large mixing bowl, combine the sliced hearts of palm, tomatoes, celery, radishes, red onion, and parsley.
Pour the dressing over the salad ingredients.
Gently toss until evenly coated.
Garnish with additional parsley if desired and serve immediately, or refrigerate for up to a few hours before serving.
Notes
Using a mix of red and yellow tomatoes adds beautiful color.
Add ½ teaspoon finely grated lemon zest for extra brightness.
Whole grain Dijon mustard adds subtle texture.
Soak red onions in cold water for 10 minutes to mellow their sharpness.
Salad can be made a few hours ahead and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 277 kcal
- Sugar: 26.37 g
- Sodium: 108.53 mg
- Fat: 11.04 g
- Saturated Fat: 1.62 g
- Unsaturated Fat: 9.42 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 40.57 g
- Fiber: 3.6 g
- Protein: 5.02 g
- Cholesterol: 1.96 mg