Hearts of Palm Salad with Artichokes & Cherry Tomatoes
This Hearts of Palm Salad combines canned hearts of palm and artichoke hearts with cherry tomatoes, parsley, kalamata olives, and a simple lemon vinaigrette. It's an easy, pantry-friendly salad that's Whole30 compatible.
Servings: 4
Ingredients
- 1 14.1-ounce can hearts of palm
- 1 14.1-ounce can artichoke hearts whole or quartered
- 1 pint cherry tomatoes
- ½ cup fresh Italian parsley
- ½ cup pitted kalamata olives
- 1 small shallot
- 1 lemon juiced, about 3 tablespoons
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Open hearts of palm and drain off water. Slice into ¼-inch rounds and add to a bowl.
- Drain artichoke hearts and chop into bite-sized 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
- Drained artichoke hearts can hold onto extra water. Press with a paper towel, as needed, to keep the salad from getting watered down.
- This salad keeps well in the refrigerator for about 3 days, so it's a great make-ahead option.
- It can be eaten immediately, but an hour in the refrigerator allows the flavors to come together.