LEMONY HEARTS OF PALM SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
- Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams
Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams
HEARTS OF PALM SALAD WITH BEETS AND BLUE CHEESE
Categories Salad Leafy Green No-Cook Blue Cheese Beet Summer Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.
VEGAN TUNA SALAD
Vegan Tuna Salad! My vegetarian alternative to real tuna, tastes like classic version but fish free! DELICIOUS 10 minute recipe! Perfect in a sandwich, wrap, with crackers, on lettuce or grilled as a tuna melt! Easy Healthy lunch! Gluten free.
Provided by Verna
Categories Mains
Time 10m
Number Of Ingredients 13
Steps:
- To the food processor add chickpeas and hearts of palm. Pulse until mixed but not mushy, leave a little texture. Scrape down sides as needed
- With a spatula add mixture into mixing bowl, crumble in the seaweed sheets and add rest of ingredients. Mix until combined. Season with salt and pepper if needed. Chill in the fridge or serve right away.
- Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips! Step by step photos, FAQ, Tips in above post
Nutrition Facts : ServingSize 1, Calories 73 calories, Sugar 1.5 g, Sodium 432.4 mg, Fat 3.2 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 2.6 g, Protein 3.4 g, Cholesterol 0 mg
HEARTS OF PALM AND CHICKPEA SALAD
This is a nice, simple salad that requires a minimum of effort and no actual cooking...always nice on hot summer days. As with most vegetable salads, amounts are approximate (I often trade the tomatoes for carrots or peas).
Provided by Aunt Cookie
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss together all salad ingredients.
- Whisk dressing ingredients in a small bowl.
- Toss vegetables with dressing until thoroughly combined.
Nutrition Facts : Calories 200.5, Fat 10.6, SaturatedFat 1.4, Sodium 566.4, Carbohydrate 23.3, Fiber 5.7, Sugar 1.6, Protein 5.3
HEARTS OF PALM AND CHICKPEA SALAD
Make and share this Hearts of Palm and Chickpea Salad recipe from Food.com.
Provided by GourmetGradStudent
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prep and combine first four ingredients.
- In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat.
- Season with salt and pepper.
Nutrition Facts : Calories 199.8, Fat 5.4, SaturatedFat 0.8, Sodium 803.6, Carbohydrate 31.9, Fiber 8, Sugar 1.4, Protein 8.6
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Reviews 1Servings 7Cuisine AmericanCategory Salad
- Squeeze the juice from one large lemon into a jar or bowl, add the vinegar, sugar, salt, Italian seasoning, and pepper and put the lid on the jar and shake until the salt and sugar are dissolved. Whisk if in a bowl. Add the olive oil and shake or whisk to combine. Pour on the salad.
- Put the chickpeas, hearts of palm, artichoke hearts, celery, tomato, and basil leaves in a large bowl and toss with the dressing to coat.
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From healthiersteps.com
Ratings 4Category LunchCuisine AmericanTotal Time 10 mins
- Add chickpeas, celery, nori, and seasonings to a food processor. Blend until the chickpeas, celery, and nori are completely dispersed into small pieces. The consistency should be crumbly.
- Add mayonnaise and process until the mixture turns creamy. Add salt and optional pepper as needed and taste to see if the seasoning is satisfactory. If it tastes slightly over seasoned, remember you will be adding the hearts of palm last.
- Add the hearts of palm (cut into pieces if you bought whole hearts, not salad cut). Pulse for a few seconds, stopping to push the sides down, until the hearts of palm are in pieces, resembling tuna flakes. Be careful not to over pulse, because you don't want the hearts of palm to be completely pulverized.
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- In a food processor add the garbanzo beans and hearts of palm together. Pulse 4-5 times to shred it up enough to break down the beans, but don't pulse too many times or it will turn to mush (scrape sides as needed). It should have a tuna-like consistency. Set aside.
- In a large mixing bowl, combine mayo, garlic, dill, salt, pepper, and optional Old Bay and Dulse/Kelp granules. Now add the garbanzo bean/hearts of palm mixture and optional celery, and onions. Combine well. Taste and add more seasoning or mayo if preferred.
- Line a slice of bread with lettuce and tomato, then spread the mixture on the other slice. Close the sandwich together and cut diagonal. Use a toothpick to secure each half and add a pickle slice on top, if preferred. Repeat with the additional sandwiches. Serve with potato chips and enjoy!
15 HEARTS OF PALM RECIPES THAT PARTY GUESTS WILL LOVE ...
From onegreenplanet.org
Author Holly WoodburyPublished 2021-05-24
- Spicy and Seared Hearts of Palm Rounds. For a dish that you can really play with and make your own, check out this recipe by Larice Feuerstein for spicy seared heart of palm rounds.
- 15-Minute Hearts of Palm Lobster Rolls. This hearts of palm lobster roll recipe by Gabrielle St. Claire only takes minutes, involves a handful of affordable and accessible ingredients, is effortless, has multiple textures, and packs that classic lobster roll flavor!
- Zucchini Ribbon and Caramelized Hearts of Palm Salad. This caramelized hearts of palm salad by Tori Cooper is a salad like no other. It has a base of zucchini ribbons topped with sweet corn, blackberries, herbs, and avocado with caramelized slices of hearts of palm mixed in.
- Ecuadorian-Style Hearts of Palm Ceviche. Ceviche is the perfect warm weather food, and this vegan version of ceviche by Nancy Lopez-McHugh is so light that your belly won’t feel weighed down.
- Hearts of Palm ‘Fish’ Sticks. Remember those frozen fish sticks your mom used to throw on a sheet pan and heat up in the toaster oven? These by Tori Cooper are way better.
- Warm Hearts of Palm Salad With Pico de Gallo. The layered and soft texture of hearts of palm is wonderfully unusual and tastes so good when it’s dusted with cornflour and lightly fried.
- Chickpea Salad With Hearts of Palm. This chickpea salad with hearts of palm by Maya Sozer is perfect for powering up on those days when you don’t really feel like cooking but still need something filling, nourishing, and delicious!
- Hearts of Palm Calamari. We don’t have to sacrifice our oceans, the planet, or animals to eat amazing food. This vegan calamari recipe by Ashley Hankins is flavorful, light, crispy, and absolutely delicious.
- Battered Hearts of Palm ‘Crab’ Cakes With Tartar Sauce. In this recipe, hearts of palm are mashed up into a meaty texture and seasoned in a way that perfectly mimics the taste and texture of the Maryland classic.
- Hearts of Palm Carnitas. If you haven’t discovered hearts of palm yet, you are in for a real treat! These unassuming little veggies, usually found canned, are a really amazing gluten-free alternative to seitan or other wheat or soy-based plant protein.
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- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, drained and rinsed chickpeas, shallot, minced garlic, salt and pepper. Toss occasionally for about 5 minutes, or until the chickpeas are slightly browned and crispy.
- In a second skillet, add 2 tbsp olive oil and 2 heaping cups of cubed bread. Heat over medium-high heat and toss often until golden brown and toasted.
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