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Hearts of Palm & Spinach Salad with Dijon Vinaigrette

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palmitos salad ready to eat

When I lived in Buenos Aires I ate palmito (hearts of palm) salad all the time.  I loved it and ordered it in restaurants whenever I could find it.  I hadn’t eaten palmitos in a while and then recently I was at a Brazilian restaurant and they had it on the menu!  It was so delicious that I have brought back palmitos into my cooking for the Spring.  You can buy palmitos canned at most local super markets.

palmitos

palmitos being cut

Palmitos on their own with just a vinaigrette are delicious but I wanted to make a full meal salad so I added other ingredients to make this happen.  I used spinach as the base veggie and then I included shaved carrots, slivered almonds, chick peas and chives for that extra spice.

spinachchives and almondschivesIt was so easy to throw all these veggies together for a lunch that was both delicious and super satisfying.

palmitos saladAdd a slice of toast on the side if you like and you are all set.

palmitos and spinach

Enjoy!

Hearts of Palm & Spinach Salad with Dijon Vinaigrette
Prep time: 
Total time: 
Serves: 2-4
 
Spinach works great as a base green but substitute any lettuce that you like. Option: mix all the ingredients together in a bowl and mix directly with the vinaigrette before serving (as in a chopped salad) rather than in individual bowls with vinaigrette on the side.
Ingredients
For the salad
  • 6-8 ounces raw baby spinach (washed, dried and ready to eat)
  • 1 carrot peeled and then shaved in thin slices
  • 1 15 ounce can hearts of palm (drained and hearts of palms cut into slices)
  • 1½ cup chickpeas
  • ½ cup slivered almonds (optional)
  • 2 tablespoons minced chives
For the Dijon vinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon agave nectar
  • salt and pepper
Instructions
  1. In a small mixing bowl whisk together olive oil, apple cider vinegar, Dijon and agave
  2. Add salt and pepper to taste
  3. Set aside
  4. In a large bowl combine spinach and carrot shavings
  5. Divide spinach and carrot salad between 2-4 bowls
  6. Add even portions of the chickpeas and hearts of palms on top of salads
  7. Sprinkle with chives and slivered almonds
  8. Serve with vinaigrette on top or on the side

 


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2 Responses

  1. Thanks so much for all these recipes! I am going to do gluten free for awhile to see if it helps with my stomach issues and maybe eventually dairy free. These recipes actually look like I could cook them! :)

    • Tabatha says:

      Hi Brandi and thanks for visiting! I use to eat so much gluten and when I stopped my life changed remarkably–for the better. I hope you like the recipes you try out. Most of them are easy to make!

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