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 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.
By Sasooka
Wilmington, DE
on April 04, 2011
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Loving all the ingredients, I was anxious to try this salad. I was disappointed in the flavor. I salted and peppered to taste but there was still something missing and I can't put my finger on it.
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