Hearts of Palm Salad with Oranges, Avocado, and Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare the Avocado: Slice the Haas avocado in half, remove the pit, then peel away the skin. Slice each half vertically into thin slices.
- 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
