Hearts of Palm and Citrus Salad
Tender canned hearts of palm pair with orange and grapefruit segments, avocado, and red onion in a light lime dressing. It is a cool, bright salad for a hot day. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Scrub citrus and wash all fresh produce under running water before cutting. Wipe the top of the can before opening. Keep the salad cold and refrigerate leftovers within 2 hours (1 hour if above 90°F).
Allergens: None listed
Equipment
- large salad bowl
- small bowl
- whisk or fork
- knife
- cutting board
- colander
Ingredients (for 4 servings)
- 14 ounces canned hearts of palm, drained and sliced into rounds
- 2 navel oranges
- 1 ruby red grapefruit
- 1 ripe avocado, diced
- 1/4 cup red onion, thinly sliced
- 4 cups mixed salad greens
- 2 tablespoons fresh cilantro or mint, chopped
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
1. Scrub the oranges, grapefruit, and limes under running water. Wash the greens, herbs, avocado skin, and onion, and spin or pat the greens dry.
2. Cut the peel and white pith off the oranges and grapefruit. Slice between the membranes to free the segments; cut grapefruit segments in half.
3. Drain the hearts of palm in a colander, rinse, and slice into 1/2-inch rounds.
4. In a small bowl, whisk the lime juice, olive oil, sugar, salt, and black pepper.
5. Spread the greens in a large salad bowl. Top with hearts of palm, citrus segments, avocado, and red onion.
6. Drizzle with the dressing, sprinkle with cilantro or mint, and serve right away.
Skill taught
Whisking a simple citrus vinaigrette and dressing a salad just before serving.
Affordable substitution
Use canned mandarin oranges or jarred grapefruit sections, drained, in place of fresh citrus.
Optional variation
Add 1 cup cooked, chilled shrimp to make it a light main dish.
Leftovers & storage
Refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store covered at 40°F or below and eat within 1 day; greens will soften once dressed.