Lemon hearts from palm salad with avocado

This Lemon Heart Palm Avocado Salad is a quick and easy recipe for a side salad or make it an entree with your favorite protein.

Palm heart salad with avocado

I grew up eating hearts of palm straight from the can, so adding them to salads is nothing new to me. They have a slightly nutty flavor, similar to artichoke hearts, with a creamy and crunchy texture. They combine perfectly with lemon, arugula and avocado. If you’re new to hearts of palm, they’re sold in a jar or a can at the grocery store, and they even come in noodle form, which I used in this peanut skillet with hearts of palm noodles. Make it a protein meal like chicken breast, shrimp, roasted chickpeas, or salmon.

Can you eat palm hearts raw?

Palm hearts are ready to eat right out of the can. You don’t have to cook them.

What is palm heart salad made of?

This lemony palm heart salad is made with six main ingredients plus olive oil, salt and pepper. It’s a versatile recipe, so just add whatever veggies you have on hand, like cucumber, bell peppers, or shaved carrots.

• Red onion: Season sliced ​​red onion with salt. You can also swap it out for shallots.
• Avocado: You will need a medium sized avocado.
• Tomato: I used an old tomato, but any kind would work – even cherry or grape tomatoes.
• heart of the palm tree: Cut a cup of palm hearts diagonally.
• Arugula: If you’re not a rocket fan, substitute mixed leafy greens or watercress.
• Heart of Palm Salad Dressing: Drizzle the lemon juice, olive oil, salt and black pepper over the tomatoes, onions and hearts of palm.

What to serve with palm heart salad

You can make this heart of palm and arugula salad a meal by adding chicken breasts, shrimp, air fryer chickpeas, or salmon for protein. It is also suitable as an accompaniment to fried chicken, your favorite pasta or soup.

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