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.
Hearts of Palm Salad with Lemon Vinaigrette
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Ingredients
VINAIGRETTE
- 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
Instructions
- Whisk together all vinaigrette ingredients in a medium bowl. Set aside for 30 minutes or more to allow flavors to blend.
- 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.
- Pour about two-thirds of the vinaigrette over the salad and toss until well coated. Sprinkle with pecans and serve immediately.
Recipe Notes
Nutrition Facts
Hearts of Palm Salad with Lemon Vinaigrette
Amount Per Serving
Calories 165
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 295mg
12%
Total Carbohydrates 10g
3%
Dietary Fiber 5g
20%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 143 cal, 11g fat (7g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 10g carb, 5g fiber, 295mg sodium
