Recipe by justcallmetoni
A salad from Costa Rica, I found this recipe while search for recipes that use some of the odd ingredients that have collected in my pantry. The result is a light crisp salad which is refreshing and not at all heavy. Hearts of palm taste a bit like artichoke hearts but have a touch more crunch like a water chestnut.
Top Review by elizabeth
Thanks for sharing! My husband and I married in Costa Rica, and he was a huge fan of the hearts of palm dishes when we were there. For our anniversary this year, I made this to complement to our usual gallo pinto and shrimp tacos. It was a huge hit! I will admit that I like the dressing as is, but my husband - who is admittedly not a big fan of vinaigrettes - preferred it slightly milder with an extra tablespoon of broth. We will keep using this recipe!
- 2 (16 ounce) cans hearts of palm
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped yellow bell pepper
- 1 tablespoon chopped parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons low sodium chicken broth (remove fat) or 2 tablespoons vegetable broth
- 1 tablespoon olive oil
- ground pepper
- salt, very small amount (optional)
- lettuce leaf
Directions See How It's Made
- Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl. Stir in the chopped red and yellow pepper along with the chopped parsley.
- To prepare the dressing, whisk together the lemon juice, mustard, chicken or vegetable broth, and olive oil in a small bowl.
- Drizzle the dressing over the hearts of palm mixture and toss gently.
- Season to taste with salt (optional) and pepper.
- For best results, let the ingredients sit on the counter for 15-30 minutes before serving. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.