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Epicurious

Hearts of Palm Salad

3.8

(8)

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1/4 cup mayonnaise
1/2 tablespoon red-wine vinegar
1 tangerine
a 14.8-ounce jar or can hearts of palm
1 California avocado
2 cups packed trimmed arugula

Preparation

  1. Step 1

    In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.

    Step 2

    Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.

    Step 3

    Toss salad to coat with dressing and season with salt and pepper.

TagsSaladHearts of PalmVegetableTangerineCitrusFruitAvocadoSideDinnerDairy FreeGluten FreeNut FreeVegetarianEasyNo-CookWinterGourmet
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