Hearts of Palm Salad Recipe
This hearts of palm salad with crunchy vegetables and a creamy Dijon-lemon vinaigrette holds up for hours — perfect for make ahead.
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Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper ((to taste))
- 2 (14-ounce) jars hearts of palm ((drained and sliced 1/2-inch thick))
- 1 pint cherry or grape tomatoes ((halved))
- 1 cup thinly sliced celery
- 1 cup thinly sliced radishes
- 1 red onion ((quartered and thinly sliced))
- ¼ cup roughly chopped parsley ((plus additional to garnish if desired))
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