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  • 1/3 cup extra-virgin olive oil
  • Finely grated rind of 1 lemon, 1 lime and 1 orange
  • Juice of 1 lemon, 1 lime and 1 orange
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper
  • 2 (14-ounce) cans hearts of palm, rinsed, drained, blotted dry and sliced into 1/3-inch thick rings
  • 2 green onions, cut into 1/4-inch slices
  • 4 celery stalks, cut into 1/4-inch slices
  • 1 orange, sectioned and diced
  • 1 grapefruit, preferably red, sectioned and chopped
  • 3 tablespoons diced pimiento-stuffed green olives
  • Salad greens, spinach, spring mix, or 8 whole romaine lettuce leaves
  • 1 ripe avocado, peeled and coarsely chopped


  1. To prepare vinaigrette, combine all ingredients in a small bowl. Whisk well.
  2. To prepare salad, combining all ingredients in a medium bowl. Pour vinaigrette over top and toss well. Cover and refrigerate at least 1 hour.
  3. To serve, place greens on 8 individual salad plates. Spoon hearts of palm mixture on top. (If using romaine, place a spoonful of salad at the end of each leaf and serve one leaf per person.) Garnish with avocado.
Recipe by Crescent Dragonwagon.

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The recipe was originally published as Marinated Hearts of Palm on

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