Hearts of Palm Salad

After the heaviness of the holiday season, I’m grateful for quieter days and lighter eating. Self-care feels important for refueling and reconnecting with myself, my dreams, and my commitments. Though self-care certainly varies and at times involves hot cocoa and comfort foods, right now it’s manifesting in a desire for more fruits and vegetables. So, I’m making more salads.

One of my favorites is inspired by Urban Beets, a vegan café in Milwaukee that serves especially creative, flavorful food. In the past, they’ve used hearts of palm salad to approximate a lobster roll, serving the salad with fresh dill on a gluten-free hoagie with lemon and kettle chips on the side.

2017-06-24 12.12.04
The inspiration for this recipe: Urban Beets Cafe’s vegan + gluten-free “lobster roll.”

What follows is my recipe for a similar salad that I typically eat with rice crackers.

Ingredients:

  • Hearts of palm —14 oz. jar or can
  • Celery — 1-2 stalks or approx. ½ cup (roughly, ¼ of the amount of hearts of palm)
  • Fresh dill — 3+ tablespoons (approx. ½ of the amount of celery)
  • Capers — ½ to 1 tablespoon
  • Vegan mayo — 1 tablespoon
  • Dill pickle juice — ¼ teaspoon
  • Lemon — ¼ teaspoon
  • Salt — approx. ¼ teaspoon, to taste
  • Pepper — optional add-in, to taste

Preparation Time:

  • 10 minutes, including time to cut, combine, and serve.

Instructions:

  1. Dice the hearts of palm and celery, and chop the fresh dill.
  2. Add these cut ingredients into a mixing bowl.
  3. Then add the remaining ingredients (capers, mayo, pickle juice, lemon, salt, and pepper), and stir until well-combined. I like to taste while mixing and add more of these ingredients, as needed. The capers, pickle juice, lemon, and/or pepper can be left out for a smoother, milder flavor.
  4. Serve with a few sprigs of fresh dill on top for additional color and flavor.
  5. Enjoy with crackers or chips. Or add to a salad or sandwich with lettuce and tomato.


This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “When Times Get Tough: Simple Sautéed Spinach and Tempeh,” other vegan + gluten-free recipes, or the series of posts answering why I’m vegan. Please also consider following the blog via email. Thanks!

Author: Beth Godbee

I’m an educator living in Washington, D.C. with connections to many places, including Wisconsin, Tennessee, and Georgia. I write from my identities as a white, feminist teacher and researcher; reiki and yoga practitioner; hiker and vegan. My deepest commitments are to equity, justice, and peace. These commitments lead me to write about intersectional identities, embodiment, power, and rights, among other matters. In this blog, I document my ongoing efforts, struggles, and attitude of “try-try again” to align with these commitments.

4 thoughts on “Hearts of Palm Salad”

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s