Artichoke ‘n Hearts of Palm Salad
If you’ve been in the winter doldrums and are craving a taste of Spring, this salad is “it!” Light and airy with just the right touch of citrusy dressing… And best of all, this lovely salad comes together in just minutes.
Ingredients
- 1 14 ounce can artichoke hearts, rinsed, drained, quartered
- 1 14 ounce can hearts of palm, rinsed, drained, sliced into 1/2-inch rounds
- 1 cup cherry tomatoes halved
- 1/4 cup almond oil or olive oil
- 3 tablespoons fresh lemon juice or orange juice
- 1 1/2 tablespoons brown rice vinegar or apple cider vinegar
- 2 tablespoons snipped fresh dill
- 2 tablespoons chopped fresh parsley
- About 4 cups assorted greens baby greens, romaine, butter lettuce, etc.
- Zest of 1 lemon or orange
Instructions
- In a medium bowl, toss together all ingredients. Cover and refrigerate for at least 2 hours to allow flavors to bloom.
- Toss again before serving. Serve over bed of assorted greens. Garnish with lemon or orange zest.
Notes
Make Ahead and Storage Tips: this salad may be prepared up to 2 days ahead. Cover and refrigerate until serving time. Use within 2 days.
What is also terrific about this salad is it’s just as wonderful as a stand-alone side dish as it is a topping for green salads, grilled chicken and fish. If you can find almond oil, try it in this recipe as it gives the salad an even lighter taste than olive oil. If not possible, olive oil will work just fine.
Having a crowd for a holiday dinner? This salad would be the perfect addition as the recipe doubles nicely.
Another recipe featuring hearts of palm you may like is Florida Citrus Salad with Mango-Tangerine Dressing.
