If you’ve visited my blog before, you know that I’m always saying salads are so underrated. It’s because they are. You can literally concoct a salad from almost anything in your fridge. Well, not anything. But you know what I mean. Salads are a wonderful way of getting important nutrients in while clearing out some space in the fridge.
A few days ago while I was chopping up some baby romaine, I remembered I had a few cans of hearts of palm. I decided to toss those into my salad. And I am so glad I did.
Let’s talk about hearts of palm
What are they? Hearts of palm come from the inner core of certain types of palm trees. They can usually be found in cans.
What are some of the health benefits? Hearts of palm are a good source of Vitamin B6, Vitamin B2, Iron, Potassium, Copper, Phosphorus, and Zinc. They’re also low in calories and carbs. They promote a healthy heart, too!
The texture was everything I look forward to in a salad. Hearts of palm are creamy and crunchy. It gives you the perfect bite. And because hearts of palm have this delicate, nutty flavor, they go so well with other vegetables.
So I went on to add mandarin oranges and chopped parsley. Drizzled it with a smooth vinaigrette made from sesame oil, avocado, honey, and sea salt. And finally topped it off with some of my favorite salad toppings:
- Sesame seeds
- Sliced green onions
Romaine Salad with Hearts of Palm and Oranges
- 1 can palm hearts, strained & sliced into half-moons
- 3-4 mandarin oranges, peeled & sliced into bite-size pieces (1 cup)
- 5 cups baby romaine lettuce, chopped, or romaine hearts
- 2 Tbsp rice vinegar, brown or white
- 1 tsp toasted sesame oil
- 3 Tbsp avocado oil, or olive oil
- ¼ tsp sea salt, plus more to taste
- 1 Tbsp honey
- cashews, optional, chopped
- sesame seeds, optional, chopped
- almonds, optional, chopped
- green onions, optional, sliced
- Add palm hearts, oranges, romaine leaves, and chopped parsley to a large bowl. Toss well to combine.
- Whisk together vinegar, sesame oil, avocado or olive oil, salt, and honey.
- Pour dressing over salad ingredients and toss well to coat.
- Serve with extra chopped parsley, chopped nuts, and sliced green onions if desired. Add extra salt or a squeeze of orange juice to taste.