Hearts of Palm Salad

While parts of the country are freezing, here in LA everything is blooming.  I took a day off work to hang out with my in-house food critic at the Antelope Valley Poppy Reserve. It was stunning and well worth the two hour drive in each direction. We got home close to dinner time and didn’t have any dinner plans. I had some salmon that I was able to defrost but no side dish. I started scouring my pantry and freezer and was able to come up with this delicious Hearts of Palm Salad. It was so good that I made it again just a few days later for lunch. What I love about this salad besides it being so colorful, is that you can really buy most of the ingredients and keep them around for a while. All you need is avocado and fresh lime.  This salad has so much flavor from the pickled beets and the corn that is fried until it’s caramelized. It’s a perfect side dish.

The ingredients

Frozen corn

Cook the corn until it begins to caramelize

Pickled beets

Serve!

Hearts of Palm Salad

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6

Course: Salad

Ingredients Method Notes

Ingredients

  

• 1 12 oz jar of hearts of palm cut into small pieces
• 1 12 oz jar of pickled beets cut into small pieces
• 2 ripe avocados cut into small cubes
• 2 cups of frozen or fresh corn
• 2 small limes
• 3 tablespoons olive oil
• 1/2 teaspoon salt

Method

 

1. Add hearts of palm, beets and avocado to a bowl and set aside
2. On a medium flame, add corn to a frying pan with the olive oil
3. Cook until corn begins to caramalize
4. Let cool and add corn and olive oil to bowl with vegetables
5. Squeeze the juice of two small limes over the vegetables
6. Sprinkle the salt over the bowl and toss everything together
7. Serve

Notes

If you can't find pickled beets, you can replace with cooked beets. Bottled lime juice can also be used instead of freshly squeezed.