Photo: Lemony Hearts of Palm Salad Recipe
Directions
Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
Serves: 4
Calories: 130
Total Fat: 11 grams
Saturated Fat: 1.5 grams
Protein: 3 grams
Total carbohydrates: 7 grams
Sugar: 2 grams
Fiber: 3 grams
Cholesterol: 0 milligrams
Sodium: 462 milligrams
Photograph by Antonis Achilleos
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By YORKY-BEACHERS
on April 28, 2013
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Made this quick and easy salad as an accompaniment to a jerk chicken barbeque lunch. My friends and I enjoyed this refreshing contrasting salad. I'm making this my "go to" salad this summer.
By Litedp
New York, NY
on January 04, 2012
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Lovely, easy and bright. We added some parmigian reggiano.
By esgraham
St Augustine, FL
on April 08, 2011
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I'm giving this 5 stars because I've made it more than once now. It's so easy to throw together and easy to vary, good with butter lettuce, any fresh herbs you need to use up. It's just a great starting point and the heart of palm makes it a little more interesting than my go-to salads.
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