Description
A fresh hearts of palm salad with crisp vegetables and a creamy lemon Dijon dressing.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 jars hearts of palm, drained and sliced
- 1 pint cherry or grape tomatoes, halved
- 1 cup thinly sliced celery
- 1 cup thinly sliced radishes
- 1 red onion, thinly sliced
- 1/4 cup chopped parsley
Instructions
- Whisk olive oil, mayonnaise, lemon juice, mustard, salt, and pepper in a small bowl.
- Combine hearts of palm, tomatoes, celery, radishes, onion, and parsley in a large bowl.
- Pour dressing over the salad and toss gently to coat.
- Garnish with additional parsley and serve.
Notes
- Use mixed-color tomatoes for visual contrast.
- Add lemon zest for extra brightness.
- Prepare a few hours ahead and refrigerate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 26.4 g
- Sodium: 109 mg
- Fat: 11 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 9.4 g
- Trans Fat: 0 g
- Carbohydrates: 40.6 g
- Fiber: 3.6 g
- Protein: 5 g
- Cholesterol: 2 mg