Hearts of palm are a vegetable that comes from the centre of certain kinds of palm trees. They’re most commonly sold in cans and resemble asparagus or artichokes. We use them in this elegant side salad along with tomatoes, olives and mixed baby greens.

Yield: Serves 8.



  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 3/4 tsp oregano, crumbled
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1/3 cup extra-virgin olive oil
  • 1 can (14 oz/398 mL) hearts of palm, drained and diagonally sliced
  • 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
  • 2 cups cubed Roma tomatoes
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 1/4 cup diagonally sliced green onion
  • 2 tbsp chopped fresh parsley
  • Mixed baby greens*
  • Shaved Parmesan cheese*


  1. To prepare dressing, whisk together lemon juice, vinegar, mustard, oregano, salt, pepper and garlic. Gradually whisk in oil until blended.
  2. Combine hearts of palm, artichoke, tomatoes, olives, onions and parsley in a bowl. Toss with dressing to coat.
  3. Arrange greens on 8 serving plates. Spoon hearts of palm mixture onto centre of greens. Garnish with Parmesan cheese. Serve immediately.
Nutritional analysis per serving:

164 calories, 13.3 g fat, 2.6 g protein, 7.8 g carbohydrate, 1.8 g fibre, 363 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Use a vegetable peeler to shave Parmesan cheese.