Hearts of Palm and Artichoke Salad

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It’s so easy to get caught in a rut when you’re doing any kind of diet, reset or, for me, a Whole30. I am always looking for something quick and easy, like this pantry pull Hearts of Palm and Artichoke Salad. It’s the perfect side dish to complete your weeknight dinner.

This Mediterranean-inspired salad came to me during the many times I was staring blankly into my pantry. The salad starts with a couple of Whole30-compatible canned ingredients and mixes in a few fresh flavors: cherry tomatoes, parsley and lemon for the vinaigrette.

The best part about this salad is it also takes care of one of my biggest cravings during a healthy reset – the desire for a big chunk of cheese. If you’ve never had hearts of palm, they have the shape of string cheese and the texture of a creamy, mild cheese. It feels like a treat when I open a can, because it’s not an ingredient that’s in my regular rotation.
Put this salad together for a potluck and impress your friends or co-workers, or save the entire thing for yourself. The nice thing about both hearts of palm and artichoke hearts is that they’re lower-calorie vegetables that bring insane flavor and texture to this dish.

3.50 from 100 votes

Hearts of Palm and Artichoke Salad

Canned hearts of palm and artichokes are combined with cherry tomatoes, parsley, kalamata olives and a lemon dressing for this easy salad.
Prep Time: 15 minutes
Servings: 4
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Ingredients 

  • 14-ounce can hearts of palm
  • 13.75-ounce can can quartered artichokes
  • 1 pint cherry tomatoes
  • ½ cup fresh Italian parsley
  • ½ cup pitted kalamata olives
  • 1 small shallot
  • 1 lemon
  • cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions 

  • Open hearts of palm and drain off water. Slice into 1/4-inch rounds and add to a bowl.
  • Drain quartered artichokes and chop each into 2 or 3 pieces, adding to the bowl.
  • Rinse cherry tomatoes, slice in half and add to bowl. Chop olives and parsley, adding to the bowl.
  • For the dressing, small dice the shallot and add to a jar. Squeeze the juice of one lemon into the jar. Add salt and pepper, plus olive oil. Secure lid and shake vigorously for 20 to 30 seconds, until combined.
  • Pour dressing into salad, stir until everything is coated.
  • Refrigerate for an hour or serve immediately.

Notes

Leftovers will store well for 3 to 4 days in refrigerator.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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