Skip to main content
Epicurious
Gourmet

Hearts of Palm Salad

3.8

(8)

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1/4 cup mayonnaise
1/2 tablespoon red-wine vinegar
1 tangerine
a 14.8-ounce jar or can hearts of palm
1 California avocado
2 cups packed trimmed arugula

Preparation

  1. Step 1

    In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.

    Step 2

    Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.

    Step 3

    Toss salad to coat with dressing and season with salt and pepper.

TagsSaladHearts of PalmVegetableTangerineCitrusFruitAvocadoSideDinnerDairy FreeGluten FreeNut FreeVegetarianEasyNo-CookWinterGourmet
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.