Hearts of Palm Salad with Feta

Hearts of Palm Salad is a great addition to any summer party! The fresh and light flavors accompany well with grilled protein and can even be made in advance before serving.

Best of all, a mere 2-oz. portion (1 serving size) of hearts of palm provides 36 percent of the daily value of vitamin B6 and about 20 percent daily value of potassium.

This recipe can be stored for up to two days under refrigeration. Do not mix with greens and feta if storing.


Hearts of Palm Salad with Feta

Recipe developed by Zachari Breeding, MS, RDN, LDN

Serves about 4

Ingredients
1 14-oz. can hearts of palm, drained and sliced into ¼-inch slices
2 cups tomatoes, diced into medium chunks
2 cups cucumbers, halved lengthwise and sliced into ¼-inch slices
½ cup olives, sliced
½ cup feta cheese, crumbled
4 oz. spring mix, washed and dried
4 tablespoons Basil Vinaigrette (recipe follows)
Basil Vinaigrette
2 tablespoons white wine vinegar
6 tablespoons olive oil
¼ teaspoon Dijon mustard
2 tablespoons basil, fresh, minced
½ teaspoon kosher salt
½ teaspoon black pepper

Directions

  1. Whisk together vinaigrette ingredients until well combined. Toss hearts of palm, tomatoes, cucumbers and olives together in Basil Vinaigrette. Set aside.
  2. Top ¼ spring mix with hearts of palm mixture. Sprinkle ¼ of the feta cheese on top.
  3. Serve chilled. Can be made ahead of time and stored until service. Great alongside grilled meat or tofu
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Zachari Breeding
Zach Breeding, MS, RDN, LDN, FAND, is a Philadelphia-based registered dietitian nutritionist, professional chef and Clinical Nutrition Manager for The Sage: Nutritious Solutions. He is the author of The Slice Plan: An Integrative Approach to a Healthy Lifestyle and a Better You. Connect with Zach on his website, Instagram, Facebook and Twitter.