Ingredients
Scale
- 2 14 ounce cans hearts of palm drained and thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup cucumber halved, seeded and sliced
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped parsley plus more for garnish
- 1/4 cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a large bowl, combine the hearts of palm, cherry tomatoes, cucumber, red onion, and chopped parsley.
- In a separate bowl, whisk together the olive oil, dijon mustard, red wine vinegar, lemon juice, granulated sugar, garlic powder, onion powder, and dried oregano.
- Pour the dressing over the salad and toss gently to combine, seasoning with salt and pepper to taste.
- Let the salad rest for about 10 minutes to allow the flavors to meld before serving.
Notes
For extra flavor, let the salad chill in the fridge for 30 minutes before serving.
Feel free to add avocados or other fresh vegetables for variation.
This salad pairs well with grilled meats or can be enjoyed on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.