Delicious Living
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely minced shallot (about 1 large shallot)
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon celery seed
  • Salt and pepper (to taste)
  • --------------------
  • 4 heaping cups romaine leaves (about 6 ounces)
  • 2 heaping cups fresh baby spinach (about 4 ounces)
  • 1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces
  • 1 red bell pepper, chopped
  • 1 avocado, cut into bite-size pieces
  • 1/4 cup coarsely chopped pecans

Hearts of Palm Salad with Lemon Vinaigrette

Kris Wetherbee | Delicious Living
  • Serves: 6 people
  • Calories per serving: 165

A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium. Ingredient tip: Look for sustainably harvested hearts of palm near the canned artichokes in your natural grocery.

  1. Whisk together all vinaigrette ingredients in a medium bowl. Set aside for 30 minutes or more to allow flavors to blend.
  2. Wash and dry romaine leaves and spinach. Tear romaine leaves and toss with spinach in a large salad bowl. Add hearts of palm, red bell pepper, and avocado.
  3. Pour about two-thirds of the vinaigrette over the salad and toss until well coated. Sprinkle with pecans and serve immediately.

PER SERVING: 143 cal, 11g fat (7g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 10g carb, 5g fiber, 295mg sodium

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