Arugula and Hearts of Palm Salad – this Brazilian-inspired salad is rich with flavor and dressed in a light, sweet lemon vinaigrette, featuring hearts of palm that add a fresh, crisp texture to every bite.
I love being inspired by different ingredients, creating and making dishes that are out of our family’s normal eating routine. It’s dishes like this aruguka and heart of palm salad that keep me excited about trying new food and flavor combinations.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
What I find fun about creating fresh salads that aren’t your average chopped salad is that friends and family just go crazy over them.
I’ve only ever had hearts of palm in a salad at a Brazilian inspired restaurant called Rodizio Grill. We only go there on very special occasions due to the fact that we all typically overeat. While my hubby sticks to all you can eat meat, I stick to the salad bar. There is a large variety of salads – one with hearts of palm.
Since I had never tried them, I was intrigued. With tomatoes and a lemon vinaigrette, this salad was a delightful surprise. They make a great crunchy and slightly sweet addition to your salads.
Sandra’s Tips
How do you make Arugula Salad?
In a medium bowl, toss the halved cherry tomatoes with the shallots, add in hearts of palm, avocado, bacon and chopped arugula.
Make the dressing by whisking together all of the ingredients in a small mason jar. Drizzle over the salad, toss gently and serve immediately.
Pair this With…
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Arugula and Hearts of Palm Salad
Ingredients
- 1 cup yellow cherry tomatoes halved
- 1/2 lb bacon cooked and coarsely chopped
- 1 – 14- ounce cans hearts of palm drained and thinly sliced
- 1 avocado cut into 1/2-inch pieces
- 5 ounces coarsely chopped arugula
- 1/2 finely sliced shallots about 3 small shallots
- Lemon Garlic Dressing
- 1/3 cup lemon juice
- 2 tablespoon garlic oil
- 2 garlic cloves finely diced
- 1 tablespoon olive oil
- 1 tablespoon diced shallots
- 1 tablespoon honey
- Salt to taste
Instructions
- In a medium bowl, toss the halved cherry tomatoes with the shallots, add in hearts of palm, avocado, bacon and chopped arugula.
- Make the dressing by whisking together all of the ingredients in a small mason jar. Drizzle over the salad, toss gently and serve immediately.
love this dressing. Could you do a asian version of it – say with a little sesame oil or ginger?
Oh I love that suggestion!
My mom loved adding both hearts of palm and artichoke hearts to green salads, so I’ve loved them for years. Your salad looks exquisite!!!
I’ve recently started LCHF, and I’ve been searching for Low carb recipe!! I love salad, so this is just a perfect recipe to be added to my weekly meal plan!! Thanks a bunch 🙂
I’m glad you enjoyed the recipe!