With a taste of artichoke, heart of palm gives extra crunchy texture to a salad. My recipe is adapted from a Brazilian salad -- Brazil is a major exporter of hearts of palm. I've seen a few different types of this salad at our local Brazilian restaurants, and each is quite different. Sometimes romaine lettuce is used along with black olives, carrots, tomato, corn and feta cheese, but they all share hearts of palm.
The one I'm making is simple and filling - for a salad. I chop a few tomatoes, some red onion, a couple of boiled eggs, and finally mix in a drained can of hearts of palm. The dressing is made with a tasty oil, and a couple splashes of tart/sweet balsamic vinegar.
Hearts of palm is showing up at my local 99c only Store. And my recipe is a great use for this South American delicacy. Fresh farmers market summer tomatoes are coming in, and onions and eggs are cheap almost everywhere.
The recipe is adaptable to your favorite salad too, just mix in any other veggies and leafy greens you like.
Ingredients (serves 1-2)
14oz can of Hearts of Palm in water - drained and roughly chopped.
1 large tomato - or 2-4 smaller ones, chopped.
1/4 red onion thinly sliced and chopped - or white or yellow onion. Okay to use as little onion as you prefer.
2 boiled eggs - peeled and sliced or chopped.
3 tablespoons olive oil - I had avocado oil on hand, so I used it.
1-2 tablespoons of balsamic vinegar - to taste.
Combine all chopped veggies in a bowl, or arrange on a large plate. Top with chopped or sliced boiled eggs. Drizzle oil and balsamic vinegar over salad.
This salad is adaptable, so mix in any of your favorite salad ingredients. You can even top with a salad dressing you need to use up.