Marinated Hearts of Palm

Add a teaspoon of honey to the vinaigrette to make it a little sweet or a mashed malaguete pepper to make it a little hot.

Ivory-colored hearts of palm are the tender center of a palm variety originally native to the Amazon. Since the tree, at about 6 feet tall, must be killed to reach this core, it is thankfully no longer wild-harvested, but sustainably cultivated.

Serves: 8 Save

Ingredients (16)

  • Vinaigrette:
  • 1/3 cup extra-virgin olive oil
  • Finely grated rind of 1 lemon, 1 lime and 1 orange
  • Juice of 1 lemon, 1 lime and 1 orange
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper
  • Salad:
  • 2 (14-ounce) cans hearts of palm, rinsed, drained, blotted dry and sliced into 1/3-inch thick rings
  • 2 green onions, cut into 1/4-inch slices
  • 4 celery stalks, cut into 1/4-inch slices
  • 1 orange, sectioned and diced
  • 1 grapefruit, preferably red, sectioned and chopped
  • 3 tablespoon diced pimiento-stuffed green olives
  • To serve:
  • Salad greens, spinach, spring mix, or 8 whole romaine lettuce leaves
  • 1 ripe avocado, peeled and coarsely chopped

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


  1. To prepare vinaigrette, combine all ingredients in a small bowl. Whisk well.
  2. To prepare salad, combining all ingredients in a medium bowl. Pour vinaigrette over top and toss well. Cover and refrigerate at least 1 hour.
  3. To serve, place greens on 8 individual salad plates. Spoon hearts of palm mixture on top. (If using romaine, place a spoonful of salad at the end of each leaf and serve one leaf per person.) Garnish with avocado.