19 Delicious Hearts of Palm Recipes Creative

Looking for a fresh, versatile ingredient to shake up your meals? Hearts of palm are the unsung hero of quick, delicious dishes—whether you’re craving something light and zesty or rich and comforting. From crispy salads to creamy pastas, these 19 creative recipes will make this tropical gem your new kitchen staple. Ready to fall in love with hearts of palm? Let’s dive in!

Hearts of Palm Ceviche

This bright, citrusy ceviche swaps seafood for tender hearts of palm, making it a refreshing vegan-friendly twist on the classic.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and sliced into 1/2-inch rounds
• 1/3 cup fresh lime juice (about 3–4 limes)
• 1/4 cup fresh orange juice
• 1/2 cup finely diced red onion
• 1/2 cup diced English cucumber
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1 ripe avocado, diced (for garnish)
• Tortilla chips (for serving)

Instructions:

1. In a large bowl, combine the hearts of palm, 1/3 cup lime juice, and 1/4 cup orange juice. Toss gently and let marinate for 10 minutes.
2. Add the red onion, cucumber, cilantro, jalapeño, 1/2 tsp salt, and 1/4 tsp cumin. Fold together until evenly coated.
3. Chill for at least 20 minutes (up to 1 hour) to let flavors meld.
4. Just before serving, gently fold in the diced avocado.
5. Serve with tortilla chips for scooping.

The hearts of palm mimic the texture of tender scallops, while the citrus marinade keeps every bite zesty and light—perfect for patio snacking!

Tip: For extra crunch, toss in a handful of toasted corn kernels or jicama matchsticks.

Creamy Hearts of Palm Soup

This silky, subtly tangy soup is a tropical twist on classic comfort food—ready in just 30 minutes!

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 (14-oz) cans hearts of palm, drained and roughly chopped
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro or chives for garnish

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in 2 minced garlic cloves and cook 1 minute until fragrant.
2. Add chopped hearts of palm, 3 cups vegetable broth, 1 tsp smoked paprika, and 1/2 tsp salt. Simmer uncovered for 15 minutes.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches).
4. Stir in 1/2 cup heavy cream and 1 tbsp lemon juice. Warm through for 2 minutes. Taste and adjust salt if needed.
5. Ladle into bowls and top with fresh herbs.

The magic here? Hearts of palm lend a delicate, artichoke-like flavor that pairs beautifully with the smoky paprika and bright lemon. Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Hearts of Palm and Avocado Salad

This bright, creamy salad comes together in minutes, with a refreshing crunch from hearts of palm and a luscious texture from ripe avocado.

Ingredients:

• 1 (14-oz) can hearts of palm, drained and sliced into 1/2-inch rounds
• 1 large ripe avocado, diced
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, gently toss together the hearts of palm, avocado, red onion, and cilantro.
2. Drizzle with olive oil and lime juice, then sprinkle with kosher salt and black pepper. Toss lightly to coat, being careful not to mash the avocado.
3. Serve immediately or chill for up to 30 minutes to let flavors meld.

The contrast between the tangy hearts of palm and buttery avocado makes this salad feel indulgent yet light—perfect for a quick lunch or alongside grilled fish.

Tip: For extra brightness, add a pinch of lime zest with the juice!

Grilled Hearts of Palm Skewers

These smoky, citrusy skewers are a vegetarian grilling dream—tender hearts of palm soak up a zesty marinade and char to perfection.

Ingredients:

• 1 (14 oz) can hearts of palm, drained and cut into 1-inch chunks
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add hearts of palm and gently toss to coat. Let marinate for 15 minutes.
2. Thread the hearts of palm onto soaked skewers, leaving a little space between pieces.
3. Heat a grill or grill pan to medium-high (about 400°F). Grill skewers for 3–4 minutes per side, until lightly charred and heated through.

The marinade caramelizes into a tangy glaze, while the hearts of palm stay juicy with a satisfying meaty bite—no one will miss the meat!

Tip: For extra flavor, sprinkle with chopped cilantro or a drizzle of hot honey before serving.

Hearts of Palm Tacos

These vegan tacos are a fresh, zesty twist on taco night—crispy hearts of palm mimic the texture of fish, while a bright slaw adds crunch.

Ingredients

• 1 (14 oz) can hearts of palm, drained and shredded into strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 6 small corn tortillas
• 1/2 avocado, sliced
• Hot sauce (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add shredded hearts of palm, smoked paprika, garlic powder, and salt. Cook for 5–7 minutes, stirring occasionally, until lightly crispy.
2. In a bowl, toss purple cabbage, cilantro, and lime juice. Let sit for 5 minutes to soften slightly.
3. Warm tortillas in a dry skillet or microwave for 20 seconds.
4. Fill each tortilla with hearts of palm, slaw, and avocado slices. Drizzle with hot sauce if desired.

The smoky, citrusy flavors and satisfying crunch make these tacos a standout—even meat lovers will be impressed!

Tip: For extra crispiness, air-fry the hearts of palm at 375°F for 8–10 minutes instead of pan-frying.

Hearts of Palm Dip with Herbs

This creamy, tangy dip is a refreshing twist on classic party fare—packed with bright herbs and a hint of citrus for a crowd-pleasing bite.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and roughly chopped
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a food processor, pulse the hearts of palm until finely chopped but not puréed (about 5–6 pulses).
2. Add the sour cream, mayonnaise, lemon juice, garlic, parsley, dill, chives, salt, black pepper, and red pepper flakes (if using). Blend until just combined, scraping down the sides as needed.
3. Transfer to a bowl and chill for at least 30 minutes to let the flavors meld.

The dip’s light, briny flavor and herb-packed freshness make it a standout with crackers or crudités—no one will guess it comes together in minutes!

Tip: For extra texture, fold in an additional 1/4 cup finely chopped hearts of palm after blending.

Hearts of Palm and Spinach Stuffed Mushrooms

These elegant stuffed mushrooms pack a savory punch with creamy hearts of palm and tender spinach—perfect for impressing guests or treating yourself!

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1 tbsp olive oil
• 1/2 cup chopped hearts of palm (drained)
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp cream cheese, softened
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. In a bowl, mix chopped hearts of palm, spinach, Parmesan, cream cheese, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon filling into each mushroom cap, pressing gently to pack it in. Bake for 18–20 minutes until mushrooms are tender and tops are lightly golden.

The hearts of palm add a subtly briny creaminess that pairs magically with the earthy spinach—no one will guess how simple these are!

Tip: For extra crunch, sprinkle with panko breadcrumbs before baking.

Hearts of Palm Pizza Topping

Hearts of palm bring a tender, slightly briny twist to pizza night—this topping combo is light yet satisfying, with a hint of Mediterranean flair.

• 1 (14-oz) can hearts of palm, drained and sliced into ¼-inch rounds
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ tsp dried oregano
• ¼ tsp red pepper flakes
• ½ cup shredded mozzarella cheese
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 pre-baked 12-inch pizza crust

1. Preheat oven to 425°F. Heat 1 tbsp olive oil in a skillet over medium. Add 2 garlic cloves, ½ tsp oregano, and ¼ tsp red pepper flakes; sauté 30 seconds until fragrant.
2. Add sliced hearts of palm and cook 2 minutes, stirring gently. Remove from heat.
3. Spread the mixture evenly over the pizza crust. Top with ½ cup mozzarella and ¼ cup feta.
4. Bake 10–12 minutes until cheese melts and edges crisp. Sprinkle with 2 tbsp parsley before serving.

The hearts of palm stay pleasantly firm against the gooey cheeses, while the garlic and red pepper flakes add just enough kick. Tip: For extra tang, drizzle with a squeeze of lemon after baking!

Hearts of Palm and Quinoa Bowl

This vibrant bowl is packed with protein and tropical flair—perfect for a light yet satisfying lunch that comes together in minutes.

Ingredients:

• 1 cup quinoa, rinsed
• 1 (14-oz) can hearts of palm, drained and sliced into rounds
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool slightly.
2. In a large bowl, combine hearts of palm, cherry tomatoes, and avocado.
3. In a small bowl, whisk together olive oil, lime juice, salt, and black pepper.
4. Add cooked quinoa to the vegetable mixture, drizzle with dressing, and toss gently to combine.
5. Fold in cilantro just before serving.

The creamy avocado and tangy lime dressing balance the crisp hearts of palm beautifully—it’s a texture lover’s dream!

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips.

Hearts of Palm Pasta Alfredo

This creamy, veggie-packed twist on classic Alfredo swaps traditional pasta for tender hearts of palm noodles—light, gluten-free, and ready in 20 minutes!

Ingredients:

• 2 (14 oz) cans hearts of palm, drained and sliced into thin noodles
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
2. Pour in 1 cup heavy cream, stirring gently. Simmer for 3–4 minutes until slightly thickened.
3. Whisk in 1/2 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until the sauce is smooth.
4. Add the hearts of palm noodles, tossing to coat. Cook for 2–3 minutes just to heat through—avoid overcooking to keep them tender-crisp.
5. Garnish with 2 tbsp chopped parsley and extra Parmesan. Serve immediately.

The hearts of palm mimic al dente pasta perfectly, while the rich Alfredo clings to every strand for a luxe yet light bite. Tip: For extra protein, toss in grilled shrimp or shredded chicken!

Hearts of Palm Fritters

These golden fritters are a tropical twist on classic fried bites—light, crunchy, and packed with bright flavor. Perfect for dipping!

Ingredients:

• 1 (14 oz) can hearts of palm, drained and finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 1/4 cup milk
• 2 tbsp chopped fresh cilantro
• Vegetable oil, for frying
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together 1/2 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
2. Stir in 1 beaten egg, 1/4 cup milk, and 2 tbsp cilantro until just combined. Fold in chopped hearts of palm.
3. Heat 1 inch of vegetable oil in a skillet over medium-high heat (350°F). Drop tablespoon-sized scoops of batter into the oil, flattening slightly. Fry for 2–3 minutes per side until deep golden and crisp.
4. Drain on paper towels and serve immediately with lime wedges.

The secret? Hearts of palm stay tender inside while the batter shatters with every bite—like a savory beignet with a coastal vibe.

Tip: For extra crunch, toss the drained hearts of palm in 1 tbsp flour before mixing into the batter.

Hearts of Palm and Artichoke Gratin

This creamy, veggie-packed gratin is a showstopper side dish—briny artichokes and tender hearts of palm melt into a cheesy, golden crust.

Ingredients:

• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch baking dish with 1 tbsp butter.
2. In a skillet over medium heat, melt remaining 1 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, lemon zest, salt, black pepper, and red pepper flakes (if using). Simmer for 3 minutes, stirring occasionally.
3. Arrange hearts of palm and artichoke hearts in the prepared dish. Pour cream mixture evenly over the top. Sprinkle with Parmesan and mozzarella.
4. Bake for 20–25 minutes until bubbly and golden brown. Let rest 5 minutes, then garnish with parsley.

The magic here? Hearts of palm add a delicate, slightly sweet contrast to the tangy artichokes—plus, they hold their shape beautifully under all that cheese.

Tip: For extra crunch, sprinkle buttery breadcrumbs over the gratin before baking.

Hearts of Palm and Chickpea Curry

This creamy, plant-based curry is packed with texture and a touch of tropical flair—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 (14-oz) can hearts of palm, drained and sliced into 1-inch pieces
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can full-fat coconut milk
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt, stirring to coat the onions. Pour in 1/2 cup vegetable broth to deglaze the pan.
3. Add the hearts of palm and chickpeas, tossing to combine. Pour in 1 can coconut milk, bring to a gentle simmer, and cook for 10 minutes, stirring occasionally.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with fresh cilantro.

The tender hearts of palm mimic the texture of artichokes, while the chickpeas add a satisfying bite—making this curry feel hearty without heavy ingredients.

Tip: For extra heat, add a pinch of red pepper flakes with the spices.

Hearts of Palm Sushi Rolls

These fresh, veggie-packed sushi rolls swap in hearts of palm for a briny, crab-like bite—no fish required!

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1 (14 oz) can hearts of palm, drained and julienned
• 1/2 avocado, thinly sliced
• 1/2 cucumber, cut into matchsticks
• 1 tbsp sesame seeds
• 2 tbsp soy sauce (for serving)

Instructions:

1. Cook rice: Combine sushi rice and water in a saucepan. Bring to a boil, then cover and simmer for 18 minutes. Remove from heat and let sit 5 minutes.
2. Season rice: In a small bowl, mix rice vinegar, sugar, and salt. Fold into warm rice until glossy.
3. Assemble rolls: Lay nori on a bamboo mat. Spread 1/2 cup rice evenly, leaving a 1-inch border. Arrange hearts of palm, avocado, and cucumber horizontally. Sprinkle with sesame seeds.
4. Roll tightly: Lift the mat’s edge, fold over filling, and squeeze gently. Continue rolling, pressing firmly to seal.
5. Slice and serve: Cut each roll into 8 pieces with a wet knife. Serve with soy sauce.

The hearts of palm mimic the flaky texture of seafood, while the creamy avocado balances the crunch—perfect for impressing plant-based pals!

Tip: Wet your hands when handling rice to prevent sticking.

Hearts of Palm and Mango Salsa

Bright, tropical, and refreshing—this salsa is a burst of sunshine on a chip or atop grilled fish!

Ingredients:

• 1 (14-oz) can hearts of palm, drained and diced
• 1 large ripe mango, peeled and diced
• 1/4 cup finely diced red onion
• 1/2 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, combine the diced hearts of palm, mango, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and cumin. Gently toss until evenly coated.
3. Let sit for 10 minutes to allow flavors to meld before serving.

The creamy hearts of palm balance the juicy mango perfectly, while the jalapeño adds just the right kick—ideal for scooping with sturdy tortilla chips or spooning over tacos.

Tip: For extra freshness, fold in diced avocado just before serving.

Hearts of Palm and Tofu Stir-Fry

This quick, veggie-packed stir-fry brings a delightful mix of textures—creamy tofu, crisp-tender hearts of palm, and a savory-sweet glaze that clings to every bite.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• 1 red bell pepper, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• ½ tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook, undisturbed, for 4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, heat 1 tbsp vegetable oil. Add bell pepper and hearts of palm; stir-fry for 3 minutes until slightly charred.
3. Push veggies to one side. Add garlic, ginger, and red pepper flakes (if using); cook for 30 seconds until fragrant. Stir into veggies.
4. Pour in soy sauce, maple syrup, and rice vinegar. Return tofu to the skillet; toss to coat and simmer for 2 minutes until glossy.
5. Garnish with green onions and serve over rice.

The hearts of palm add a surprising, briny freshness that balances the rich glaze—no one will guess how simple this is! Tip: For extra crispiness, toss tofu in 1 tbsp cornstarch before frying.

Hearts of Palm and Tomato Bruschetta

This fresh, tangy bruschetta swaps classic basil for briny hearts of palm, adding a delightful crunch to every bite.

Ingredients:

• 1 (14 oz) can hearts of palm, drained and finely diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch thick pieces
• 1 garlic clove, peeled (for rubbing)

Instructions:

1. Prep the topping: In a bowl, combine hearts of palm, cherry tomatoes, red onion, olive oil, lemon juice, salt, and black pepper. Toss gently and let sit for 10 minutes to meld flavors.
2. Toast the bread: Arrange baguette slices on a baking sheet and broil on high for 1–2 minutes per side until golden. Immediately rub one side of each slice with the garlic clove.
3. Assemble: Spoon the hearts of palm mixture onto the toasted bread, allowing juices to soak in slightly. Serve immediately.

The lemony marinade softens the hearts of palm just enough while keeping their crisp texture—perfect for summer appetizers that won’t wilt in the heat.

Tip: For extra richness, drizzle assembled bruschetta with a touch of balsamic glaze.

Hearts of Palm and Coconut Curry Soup

This creamy, tropical soup is a dreamy blend of tender hearts of palm and rich coconut milk, spiced with just the right amount of curry warmth.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 (14-oz) can hearts of palm, drained and sliced into 1/2-inch rounds
• 1 (13.5-oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp red curry paste, stirring for 30 seconds to toast the spices. Pour in coconut milk and vegetable broth, scraping up any browned bits.
3. Add hearts of palm, 1 tsp brown sugar, and 1/2 tsp salt. Simmer uncovered for 15 minutes, stirring occasionally.
4. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust salt if needed.
5. Ladle into bowls and top with cilantro and lime wedges.

The tender hearts of palm soak up the curry-coconut broth beautifully, giving each bite a delicate, slightly briny contrast to the creamy base.

Tip: For extra texture, top with crispy fried shallots or a sprinkle of crushed peanuts.

Hearts of Palm and Lentil Salad

This bright, protein-packed salad is a breeze to toss together—perfect for a light lunch or a vibrant side dish that doesn’t skimp on flavor.

Ingredients:

• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• 1 cup cooked green or brown lentils (or 1 (15 oz) can, drained and rinsed)
• 1 cup cherry tomatoes, halved
• ½ cup diced English cucumber
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine hearts of palm, lentils, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.

The creamy hearts of palm and tender lentils play off the crisp veggies, while the zesty dressing ties it all together—no bland bites here!

Tip: For extra crunch, sprinkle with toasted almonds or pepitas just before serving.

Conclusion

With 19 creative and delicious hearts of palm recipes, there’s something here for every home cook to love! Whether you’re craving a refreshing salad, a hearty pasta, or a crispy appetizer, these dishes prove just how versatile this ingredient can be. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest for fellow foodies to enjoy!