Lemony Hearts of Palm Salad 🥗

I have a simple and refreshing recipe featuring this week’s food of the week, Heart of Palm!

This salad has a peppery flavor that pairs well with grilled chicken or fish. Soaking the onions first gets rid of some of their bite.

✅TIP: If someone in your home isn’t a fan of arugula, look for a spinach/arugula blend or use a milder leafy green.

🍋Lemony Hearts of Palm Salad 🍋

(serves 4)

  • ¼ cup (30 g) sliced red onion
  • 1 cup (240 ml) cold water
  • 1 medium lemon, juiced 
  • 3 Tbsp extra virgin olive oil
  • Sea salt & pepper to taste
  • 2 cups (400 g) sliced hearts of palm (from can or jar)
  • 1 cup (120 g) sliced celery
  • 2-3 Tbsp chopped parsley
  • 4 big handfuls washed & dried arugula
  • ¼ cup (30 g) pepitas (pumpkin seeds)
  • (optional: grated Pecorino cheese for garnish)

Place the red onion in a mixing bowl and cover with cold water. Let sit for 5 minutes. Drain the water.

While it’s soaking, whisk together the lemon juice and olive oil, and season with salt & pepper to taste. Set aside.

When the onion has been drained, add the hearts of palm, celery, and chopped parsley. Pour the lemon & oil mixture over it and gently toss.

Place the arugula on a serving platter and pour the hearts of palm mixture over it (including any extra dressing). Toss well and season (if necessary) with more salt & pepper. Sprinkle with pepitas and optional grated cheese. Serve and enjoy!