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Hearts of Palm Salad

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Hearts of Palm Salad combines your favorite greens, cherry tomatoes, avocado, cucumber, red onion, hearts of palm, and a red wine vinaigrette! This fresh and vibrant salad should be on your menu soon!

A serving bowl of hearts of palm salad.

Colorful Summer Salad

You know what I love most about this salad? The COLOR! It screams summer to me and who doesn’t love summer? Even though it’s super hot here in Texas during the summer months, summer will always be filled with happy memories for me.

Swimming, boating, biking, grilling, baseball. Ahhh, summer!

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I also enjoy trying new things and hearts of palm are one of them. This veggie has a delicate flavor and a crisp texture, somewhat similar to asparagus or artichoke hearts. I think you’ll love them!

Why This Recipe Works:

  • SIMPLE TO MAKE – A simple salad is necessary during the warmer months of the year. This one involves a little bit of chopping and mixing up a simple salad dressing.
  • FRESH AND DELISH – We love the fresh vegetables in this simple salad – greens, tomatoes, red onion, and cucumber, and avocado!
  • FULL OF NUTRIENTS – Hearts of Palm are low in calories and rich in fiber, making them a popular choice for those looking for healthy and versatile ingredients.
Closeup on a serving of hearts of palm salad with dressing.

Ingredients Used:

  • The baby arugula has an amazing peppery taste and works perfectly with this salad along with some green lettuce. Use your favorite greens!
  • Hearts of palm are the main feature in this salad. They are a crunchy vegetable that are harvested from the center of the cabbage palm tree. The taste resembles an asparagus/artichoke combination. They come in a jar and are quick to just chop up and add to the salad.
  • Fresh Avocado adds a nice creaminess to this salad.
  • English cucumbers, cherry tomatoes, and red onion are healthy and give more crunch to your meal.
  • Chickpeas are one of my favorite canned beans to use. We love them in so many recipes, including Chickpea Spinach Curry, Chickpea Tuna Pasta Salad, and Lemon Orzo Pasta Salad.
  • Feta cheese is the perfect strong cheese for this salad.
  • The red wine vinaigrette dressing takes the taste of this Italian Salad to a new level. It’s tangy and slightly sweet, thanks to the honey in it. The best salad topper.
Labeled ingredients for hearts of palm salad.

How to make Hearts of Palm Salad:

Step 1
Prep veggies. Slice the cucumbers, tomatoes, and red onion. Prep the avocado right before serving – by removing the skin and pit and then slicing in chunks.

Step 2
Prep canned/jarred ingredients. Rinse and strain the chickpeas. Strain the hearts of palm. Then slice the hearts of palm in bite-sized chunks.

Step 3
Make salad dressing. Combine the salad ingredients in a mason jar – the red wine vinegar, olive oil, honey, dijon mustard, salt, and pepper.

A jar of red wine vinaigrette.

Step 4
Assemble salad. Assemble salad by spreading the greens in a large serving bowl. Then top with the fresh veggies, chickpeas, hearts of palm, and feta cheese. Add some freshly ground black pepper to taste.

Step 5
Serve. Add the salad dressing over the salad to serve. If only serving a few people, add the dressing to individual salads.

Store leftover salad in an airtight container for 3-4 days.

We love serving this salad alongside a grilled protein. Try our Grilled Cedar Plank Salmon, Grilled Chicken Skewers, Grilled Filet Mignon, or Beef Kabobs on the Grill.

Overhead view of a large bowl of hearts of palm salad.

Other Salad Dressings:

If you’d rather use a different salad dressing as a topper, try one of the following.

A serving bowl of hearts of palm salad.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a bowl of hearts of palm salad.

Hearts of Palm Salad

Hearts of Palm Salad combines your favorite greens, cherry tomatoes, avocado, cucumber, red onion, hearts of palm, and a red wine vinaigrette! This fresh and vibrant salad should be on your menu soon!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 421kcal
Author: Sue Ringsdorf

Ingredients

For the salad:

  • 8-10 cups lettuce greens – I used arugula and green lettuce
  • 1 cup cherry tomatoes – sliced in half
  • 1/2 whole English cucumber – sliced
  • 1/4 cup red onion – thinly sliced
  • 1 large avocado – chopped
  • 1 cup feta cheese – crumbled
  • 15 oz. canned hearts of palm – drained and sliced
  • 15 oz. canned chickpeas – rinsed and strained

For the red wine vinaigrette:

  • 2 Tablespoons red wine vinegar
  • 6 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon dijon mustard
  • salt and pepper – to taste

Instructions

  • Prep veggies. Slice the cucumbers, tomatoes, and red onion. Prep the avocado right before serving – by removing the skin and pit and then slicing in chunks.
  • Prep canned/jarred ingredients. Rinse and strain the chickpeas. Strain the hearts of palm. Then slice the hearts of palm in bite-sized chunks.
  • Make salad dressing. Combine the salad ingredients in a mason jar – the red wine vinegar, olive oil, honey, dijon mustard, salt, and pepper.
  • Assemble salad. Assemble salad by spreading the greens in a large serving bowl. Then top with the fresh veggies, chickpeas, hearts of palm, and feta cheese. Add some freshly ground black pepper to taste.
  • Serve. Add the salad dressing over the salad to serve. If only serving a few people, add the dressing to individual salads.

Notes

Store leftover salad in an airtight container for 3-4 days.
Hearts of palm are the main feature in this salad. They are a crunchy vegetable that are harvested from the center of the cabbage palm tree. The taste resembles an asparagus/artichoke combination. They come in a jar and are quick to just chop up and add to the salad.

Nutrition

Calories: 421kcal | Carbohydrates: 39g | Protein: 11g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 22mg | Sodium: 532mg | Potassium: 1825mg | Fiber: 8g | Sugar: 17g | Vitamin A: 7160IU | Vitamin C: 18mg | Calcium: 197mg | Iron: 4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. Sue, this is a truly amazing salad! The combination of flavors was summer at its best.
    I used about half the greens, all arugula and blue cheese instead of feta. The dressing was perfect to tie the flavors together. This is a winner, thanks…

    1. Suebee Homemaker says:

      Thank you Debbie! I’m so glad you enjoyed it! 🙂

  2. Yum, I’m making it this week, as soon as I buy some hearts of palm!

    1. Suebee Homemaker says:

      Well, go get some!! 🙂

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