Hearts of Palm & Artichoke Salad

prepared by and photo by Emily S. Downs

Another winner that goes perfectly alongside any summer inspired meal.

Size: serves 6

2 cans (28 oz, each) hearts of palm, drained
3 medium jars (6 1/2 oz, each) marinated artichoke hearts, drained
1 hothouse cucumber
1 cup thinly sliced red onions
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tbsp chopped parsley
1-2 tsp kosher salt
Freshly ground black pepper


Trim the ends of the cucumber and stripe lengthwise with a vegetable peeler.  Cut the cucumber in half lengthwise, and then cut each half into 1/4″ half-moons.

Drain and rinse the hearts of palm and cut into 1″ diagonal pieces.

Combine hearts of palm, drained marinated artichokes, cucumber and remaining ingredients in a bowl and mix gently, being careful not to break up the hearts of palm.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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