Lemony Hearts of Palm Salad with White Beans
This fresh and vibrant Hearts of Palm Salad combines tender palm hearts with crisp celery, creamy cannellini beans, and marinated artichoke hearts. Dressed with a bright lemon and olive oil, this Mediterranean-inspired dish is vegan, protein-rich, and perfect for a light lunch or as a side dish. Ready in minutes and easily customizable, it's a refreshing addition to any meal.
Equipment
- large bowl to toss the salad in.
- Cutting board and knife to chop the ingredients.
- Small bowl and whisk to mix the dressing.
- Colander to rinse the canned ingredients.
- Paper towel to drain the rinsed ingredients.
Ingredients
- 398 millilitres hearts of palm 1 can
- 398 millilitres artichoke hearts 1 can
- 398 millilitres cannellini beans 1 can
- 5 sticks celery
- 2 cloves garlic
- 2 lemon juice and zest
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sumac
Instructions
- Drain and rinse the hearts of palm artichoke hearts, and cannelini beans. Place them into a large bowl lined with a paper towel to soak up any excess water.
- Pull the hearts of palm out of the bowl, and slice into ¼ inch slices. If yor artichoke hearts are fairly large, you can chop them up a bit too.
- Remove the paper towel from the bowl.
- Wash the celery and slice it into ½ cm slices. Add the celery to the bowl.
- Make the dressing by mincing or grating the garlic and adding it to a separate small bowl. Whisk in the lemon zest and juice, olive oil, salt, and sumac.
- Remove the paper towel from the big bowl before adding the dressing and tossing the salad well to combine.
- Serve the salad on a bed of arugula or other greens, as well as any extra toppings. (See below for ideas).
Nutrition
Calories: 226kcalCarbohydrates: 35gProtein: 6.4gFat: 7.4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.2gSodium: 1085.7mgPotassium: 1338.5mgFiber: 7.2gSugar: 13.9gVitamin A: 202.8IUVitamin C: 25.7mgCalcium: 66.9mgIron: 2.5mg
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