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.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 4 servings

Calories: 390 kcal per serving

Ingredients

14 ounces cans - hearts of palm
13 ¾ ounces cans cans - quartered artichokes
1 pt - cherry tomatoes
½ cup - fresh Italian parsley
½ cup - pitted kalamata olives
1 - shallot
1 - lemon
⅓ cup - olive oil
½ tsp - salt
¼ tsp - pepper

Instructions

Open hearts of palm and drain off water. Slice into 1/4-inch rounds and add to a bowl.
Drain quartered artichokes and chop each into 2 or 3 pieces, adding to the bowl.
Rinse cherry tomatoes, slice in half and add to bowl. Chop olives and parsley, adding to the bowl.
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.
Pour dressing into salad, stir until everything is coated.
Refrigerate for an hour or serve immediately.