Hearts of Palm Salad with Oranges, Avocado, and Parmesan Recipe

Introduction

This Hearts of Palm Salad is a refreshing and elegant dish combining crisp vegetables, creamy avocado, and bright citrus flavors. It’s perfect for a light lunch or as a stunning side for dinner. The combination of textures and tangy lemon vinaigrette makes every bite delightful.

Ingredients

• 1 14-oz can whole hearts of palm (drained, sliced crosswise into ½” rounds)
• 3 large oranges (peeled and supremed)
• ½ English cucumber (thinly sliced)
• 4 radishes (cut into matchsticks or rounds)
• ½ medium shallot (very thinly sliced)
• 6 ounces arugula (or other mixed leafy greens)
• 1 Haas avocado (peeled and sliced)
• ⅓ cup grated Parmesan cheese
• ¼ cup lemon vinaigrette (or other vinaigrette)

Instructions

1. Step 1: Prepare the supremed oranges by slicing the top and bottom ends off. Place each orange flat on a cutting board and carefully slice away the rind and white pith to expose the segments. Cut between the membranes to release the orange supremes, removing any leftover pith.
2. Step 2: Drain the hearts of palm and pat dry with a paper towel. Slice into ½-inch rounds.
3. Step 3: In a large salad bowl, combine the arugula, sliced cucumber, radishes, shallot, and hearts of palm.
4. Step 4: Add the lemon vinaigrette to the bowl and gently toss to coat all ingredients evenly.
5. Step 5: Slice the Haas avocado in half and remove the pit. Peel and slice each half vertically.
6. Step 6: Divide the salad mixture among four plates. Nestle one quarter of the avocado slices on each plate, then sprinkle with grated Parmesan cheese. Add a small drizzle of vinaigrette over the avocado for extra flavor before serving.

Tips & Variations

• For a nutty crunch, sprinkle toasted walnuts or pine nuts over the salad before serving.
• Swap Parmesan for crumbled goat cheese or feta for a tangier cheese option.
• Use mixed baby greens instead of arugula for a milder taste.
• If you prefer, substitute the lemon vinaigrette with a balsamic or orange vinaigrette for a different citrus note.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The avocado is best sliced fresh to avoid browning. Keep the vinaigrette refrigerated and toss the salad just before serving to maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh hearts of palm instead of canned?

Yes, fresh hearts of palm work well if you can find them. Just clean, slice, and pat dry before adding to the salad. They tend to have a similar tender texture but fresher flavor.

What can I use if I don’t have shallots?

You can substitute shallots with a small amount of finely sliced red onion or green onion. Shallots have a milder, sweeter flavor, so use less if substituting onions to avoid overpowering the salad.

Hearts of Palm Salad with Oranges, Avocado, and Parmesan Recipe

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★★★★★

4.9 from 145 reviews

This fresh and vibrant Hearts of Palm Salad combines the tender texture of hearts of palm with juicy orange supremes, crisp cucumber, peppery arugula, and creamy avocado, all lightly dressed in a tangy lemon vinaigrette and topped with grated Parmesan cheese. It’s a refreshing, nutritious salad perfect as a light lunch or an elegant starter.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 14-oz can whole hearts of palm, drained and sliced crosswise into ½” rounds
• 3 large oranges, peeled and supremed
• ½ English cucumber, thinly sliced
• 4 radishes, cut into matchsticks or rounds
• ½ medium shallot, very thinly sliced
• 6 ounces arugula (or other mixed leafy greens)
• 1 Haas avocado, peeled and sliced
• ⅓ cup grated Parmesan cheese

Dressing

• ¼ cup lemon vinaigrette (or other vinaigrette)

Instructions

1. Prepare the Supremed Oranges: Slice off the top and bottom ends of the 3 large oranges to expose the flesh. Place the orange flat on a cutting board and carefully cut away the rind and white pith using a sharp paring knife. Trim any remaining pith, then slice between the white membranes to release the orange segments (supremes) cleanly.
2. Prepare the Hearts of Palm: Drain the 14-oz can of whole hearts of palm. Pat dry with a paper towel to remove excess moisture and slice them crosswise into ½-inch rounds.
3. Assemble the Salad Base: In a large salad bowl, combine the 6 ounces of arugula, thinly sliced ½ English cucumber, 4 radishes cut into matchsticks or rounds, thinly sliced ½ medium shallot, and the sliced hearts of palm.
4. Add Dressing and Toss: Drizzle ¼ cup of lemon vinaigrette over the salad ingredients. Gently toss the salad to evenly coat all components with the dressing.
5. Prepare the Avocado: Slice the Haas avocado in half, remove the pit, then peel away the skin. Slice each half vertically into thin slices.
6. Plate and Garnish: Divide the salad evenly among 4 plates. Nestle one-quarter of the avocado slices into each salad. Sprinkle each plate with approximately 1 tablespoon of grated Parmesan cheese and add a small additional drizzle of vinaigrette over the avocado slices for extra flavor. Serve immediately.

Notes

• Supreming the oranges removes the bitter pith and membranes, giving a clean citrus flavor and elegant presentation.
• Use fresh lemon vinaigrette or your favorite light vinaigrette to complement the fresh ingredients without overpowering them.
• To save time, you can substitute pre-peeled and segmented oranges but keep in mind the presentation might not be as refined.
• This salad is best served immediately to enjoy the creamy texture of avocado and crispness of vegetables.
• Optional: Add toasted nuts like walnuts or almonds for added crunch and nutrition.

Keywords: hearts of palm salad, orange supremes, avocado salad, fresh summer salad, vegetarian salad, light lunch