- VE
- VN
- GF
- LC
Hearts of Palm and Artichoke Salad
Canned hearts of palm and artichokes are combined with cherry tomatoes, parsley, kalamata olives and a lemon dressing for this easy salad. The best part about this salad is it also takes care of one of my biggest cravings during a healthy reset – the desire for a big chunk of cheese. If you’ve never had hearts of palm, they have the shape of string cheese and the texture of a creamy, mild cheese. It feels like a treat when I open a can, because it’s not an ingredient that’s in my regular rotation.
Ingredients
Instructions
- Step 1
Open hearts of palm and drain off water. Slice into 1/4-inch rounds and add to a bowl.
- Step 2
Drain quartered artichokes and chop each into 2 or 3 pieces, adding to the bowl.
- Step 3
Rinse cherry tomatoes, slice in half and add to bowl. Chop olives and parsley, adding to the bowl.
- Step 4
For the dressing, small dice the shallot and add to a jar. Squeeze the juice of one lemon into the jar. Add salt and pepper, plus olive oil. Secure lid and shake vigorously for 20 to 30 seconds, until combined.
- Step 5
Pour dressing into salad, stir until everything is coated.
- Step 6
Refrigerate for an hour or serve immediately.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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