Dinner

Hearts of Palm Salad Recipe

ByMaya Quinn January 22, 2026January 22, 2026

Introduction

This Hearts of Palm Salad is a fresh and vibrant dish perfect for warm days or as a light side. Combining crisp vegetables with a tangy, creamy dressing, it’s both refreshing and satisfying. Easy to prepare, it makes a great addition to any meal.

A large beige bowl filled with a colorful salad made of sliced white hearts of palm, thin radish slices with pink edges, yellow and red cherry tomato halves, light green celery slices, and thin purple onion strips, all mixed with small green herb leaves. The salad is topped with creamy light yellow dressing drizzled unevenly over the layers. The bowl sits on a white marbled surface next to a small glass jar with more dressing and a vintage silver fork and spoon placed on a soft pink cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a small bowl or container, whisk together the olive oil, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
Step 2: In a large bowl, combine the sliced hearts of palm, halved tomatoes, celery, radishes, red onion, and chopped parsley. Pour the dressing over the salad and gently toss to coat everything evenly.
Step 3: Sprinkle with additional parsley for garnish if desired, then serve immediately or chill briefly before serving.

Tips & Variations

For an extra crunch, add toasted nuts such as almonds or walnuts to the salad.
If you prefer a dairy-free dressing, substitute the mayonnaise with plain avocado or a vegan mayo alternative.
Substitute lemon juice with lime juice for a slightly different citrus flavor.
To add some heat, sprinkle in a pinch of red pepper flakes or finely chopped jalapeño.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh but can be gently stirred and served chilled. Avoid storing for longer to maintain the crisp texture of the vegetables.

How to Serve

A close-up of a salad in a white bowl on a white marbled texture, showing many layers of fresh ingredients. The bottom layer has light yellow sliced hearts of palm, round and tubular in shape. Mixed on top are thin pale pink radish slices with red edges, and some small green parsley pieces scattered throughout. There are also thin strips of purple onion and chunks of green celery mixed with red tomato slices visible underneath the radishes. Creamy yellow dressing is being poured from a small glass jar by a woman's hand, drizzling over the salad textures. The colors are fresh and bright, with a mix of soft and crisp textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are hearts of palm?

Hearts of palm are the tender inner core of certain palm tree stems. They have a mild, slightly nutty flavor and crisp texture, popular in salads and various dishes.

Can I make this salad ahead of time?

You can prepare the salad a few hours in advance and keep it refrigerated, but for the best texture, avoid making it more than one day ahead. Add the dressing just before serving if possible.