Lemony Hearts of Palm and Arugula Salad
This bright, refreshing Lemony Hearts of Palm and Arugula Salad is a favorite when you want something light, fast, and flavorful. Tender hearts of palm combine with peppery arugula, a splash of lemon, and just the right amount of olive oil and fresh parsley for a simple salad that makes an excellent side dish or a light main course. The recipe is easy to scale and comes together in minutes—perfect for weeknights, picnics, or as a fresh counterpoint to richer mains.
Ingredients (Serves 2–4)
- 1/4 red onion, sliced thin
- 2 cups sliced hearts of palm
- 2 tbsp fresh chopped parsley
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2+ cups arugula
Method
1. In a medium bowl, combine the thinly sliced red onion and the sliced hearts of palm. Add the chopped parsley, 3 tablespoons olive oil, and 3 tablespoons fresh lemon juice. Season with salt and freshly ground pepper to taste. Gently toss the mixture until everything is lightly coated and evenly combined. Allowing the mixture to sit for a few minutes will mellow the onion and let the flavors marry.
2. Divide the arugula among two to four plates or bowls, depending on whether you’re serving this as a main (serves two) or a side (serves up to four). Lightly drizzle a little olive oil over the arugula and season with a pinch of salt and pepper. Spoon the hearts of palm and onion mixture over the arugula so each portion gets a generous amount of the lemon-dressed hearts of palm. Serve immediately and enjoy the contrast of tender hearts of palm with peppery greens.
Notes, Tips & Variations
- Make it ahead: Prepare the hearts of palm mixture and store it separately in the refrigerator. Toss with arugula just before serving to keep the greens crisp. This salad is best eaten the same day but will keep in the fridge up to 1–2 days if stored separately from the arugula.
- Texture and balance: Hearts of palm are tender with a delicate flavor that pairs well with the peppery bite of arugula. Adjust the lemon and olive oil to taste for a brighter or silkier dressing.
- Substitutions: If you prefer a milder green, baby spinach or mixed spring greens work well in place of arugula. You can add halved cherry tomatoes, thinly sliced cucumber, or toasted nuts for extra texture.
- Herbs and aromatics: Fresh herbs such as dill, basil, or chives complement the lemony dressing. Swap parsley for cilantro for a different flavor profile.
- Make it heartier: Add sliced avocado, canned white beans, or flaked grilled fish to turn this into a more filling main-course salad.
- Seasoning: Use freshly ground black pepper and flaky sea salt for the best texture and flavor impact. Taste and adjust lemon, oil, and salt before serving.
Serving Suggestions
This salad pairs beautifully with grilled fish, roasted chicken, or as a bright side to richer dishes like pasta with cream sauce. It also works well on a buffet or as part of a light lunch spread alongside crusty bread or a grain salad.
Recipe courtesy of Food Network