Hearts Of Palm Corn Cherry Tomatoes And Avocado Salad With Green Onion Coconut Dressing Recipes

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LEMONY HEARTS OF PALM SALAD



Lemony Hearts of Palm Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • 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

Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO



Tropical Hearts of Palm Salad with Mango and Avocado image

Simple salad; quick, easy and a nice change from the conventional.

Provided by stephanie boyer

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 (14 ounce) cans hearts of palm, drained and sliced into 1/2-inch rounds
1 mango - peeled, seeded, and diced
1 avocado, diced
¾ cup watercress
⅓ onion, sliced
1 tablespoon chopped cilantro
¼ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
  • Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 12.6 g, Fat 4.4 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 500.3 mg, Sugar 4.9 g

SALAD OF CHERRY TOMATOES AND HEARTS OF PALM



Salad of Cherry Tomatoes And Hearts of Palm image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 basket ripe cherry tomatoes, stems removed
1 can hearts of palm, well drained
3 scallions, minced
4 very small heads Bibb lettuce
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Quarter the cherry tomatoes and place in a bowl. Drain hearts of palm and slice one-half-inch thick and mix them with the tomatoes. Fold in the scallions.
  • Rinse and dry the lettuce. Tear out the center leaves, leaving a shell of leaves attached at the bottom. Shred the leaves that were removed and mix them with the tomatoes and hearts of palm.
  • Beat the vinegar and mustard together. Add the oil, beating until smooth. Season to taste with salt and pepper. Fold the dressing into the tomato mixture and pile the mixture into the lettuce shells.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 540 milligrams, Sugar 2 grams, TransFat 0 grams

SALAD OF BLACK BEANS, HEARTS OF PALM AND CORN



Salad of Black Beans, Hearts of Palm and Corn image

Categories     Salad     Bean     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lunch     Corn     Summer     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

Steps:

  • Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

TOMATO, ONION AND HEARTS OF PALM SALAD



Tomato, Onion and Hearts of Palm Salad image

Provided by Liza Davies

Categories     Salad     Onion     Tomato     Side     No-Cook     Picnic     Vegetarian     Quick & Easy     Low/No Sugar     Fall     Summer     Healthy     Vegan     Bon Appétit     New Jersey

Yield Serves 4 to 6

Number Of Ingredients 6

1/4 cup olive oil
3 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons white wine vinegar
1 pound plum tomatoes, cut into wedges
1 14-ounce can hearts of palm, drained, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced

Steps:

  • Whisk oil, basil and vinegar in medium bowl to blend. Add remaining ingredients and toss to blend. Season to taste with salt and pepper. Let salad stand at room temperature at least 30 minutes and up to 2 hours.

AVOCADO & HEARTS OF PALM CHOP CHOP SALAD RECIPE - (4.5/5)



Avocado & Hearts of Palm Chop Chop Salad Recipe - (4.5/5) image

Provided by Bettybug

Number Of Ingredients 16

Vinaigrette dressing:
3 ripe Hass avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil

Steps:

  • To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using. To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don't burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl. In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

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