Palm Heart Salad

Palm Heart Salad


  • Dressing:
  • 1 Tbsp. Lime Juice
  • 1 tsp. whole-grain Mustard
  • 1 Tbsp. White Wine Vinegar
  • 1 tsp. Sugar
  • 1/4 Cup extra-virgin Olive Oil
  • Salt and freshly ground Black Pepper, to taste
  • Salad:
  • 14 oz. can Palm Hearts, drained and sliced crosswise
  • 2 ripe Mangoes, peeled and cubed
  • 1 Avocado, peeled, stoned, and cubed
  • 1/2 Cucumber, peeled and cubed
  • 1 Tbsp. Jalapeno, minced
  • 1 Tbsp. Lime Juice


  1. To make the dressing, mix the first 4 ingredients and then drizzle olive oil in slowly while whisking constantly. Season with salt and pepper to taste.
  2. Assemble all the salad ingredients in a bowl. Toss with dressing and serve immediately.


I usually substitute peaches or nectarines for mangoes just because they are more available, but if you can get frozen mango it works very well. And fresh orange segments are delicious too.