Best 9 Chayote And Hearts Of Palm Salad Recipes

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If you are a salad lover, you will want to try the chayote and hearts of palm salad. This salad is a refreshing and healthy dish that is packed with flavor. The chayote adds a slightly crunchy texture to the salad, while the hearts of palm are soft and mild in flavor. When these two ingredients are combined, they create a delicious and unique salad that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONY HEARTS OF PALM SALAD



Lemony Hearts of Palm Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
  • Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams

CHAYOTE AND HEARTS OF PALM SALAD



Chayote and Hearts of Palm Salad image

Provided by Aarón Sánchez

Yield 8 servings

Number Of Ingredients 10

1 garlic clove
3/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
2 pounds chayotes (also called mirlitons; 4 medium)
2 (14 to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
2 large celery ribs, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro leaves

Steps:

  • Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat.
  • Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
  • Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature.
  • Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve.

CHAYOTE AND HEARTS-OF-PALM SALAD



Chayote and Hearts-of-Palm Salad image

Categories     Citrus     Garlic     Herb     Onion     Vegetable     Side     Vegetarian     Vegan     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 10

1 garlic clove
3/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
2 pound chayotes (also called mirlitons; 4 medium)
2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
2 large celery ribs, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves

Steps:

  • Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
  • Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
  • Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
  • Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

HEARTS-OF-PALM SALAD



Hearts-Of-Palm Salad image

Provided by Barbara Kafka

Categories     salads and dressings

Time 40m

Number Of Ingredients 3

1/2 pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight
3 tablespoons dry white wine
1 tablespoon thinly sliced scallion greens

Steps:

  • Shred the hearts of palm by cutting them lengthwise in very thin strips. Toss with the white wine and scallion greens. Marinate 30 minutes before serving.
  • Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle. Arrange the hearts-of-palm salad on the other side. Mound the okra salad in the center. Serve with grilled fish or seafood, or alone, as a first course.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 485 milligrams, Sugar 0 grams

HEARTS OF PALM SALAD



Hearts of Palm Salad image

This recipe has been adapted from another cooking site. It was billed as the "South Beach Salad". I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests.

Provided by PaulaG

Categories     Beginner Cook

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
1/3 cup red bell pepper, diced
1/2 cup artichoke heart, drained and quartered
1/3 cup kalamata olive, pitted and halved
1 (6 ounce) package mixed salad greens
2 hard-boiled eggs, sliced
8 -10 cherry tomatoes, halved

Steps:

  • Combine the dressing ingredients in a covered jar and shake vigorously to mix.
  • For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
  • Pour the dressing over and mix well; refrigerate for at least 1 hour.
  • When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

HEARTS OF PALM AND CHICKPEA SALAD



Hearts of Palm and Chickpea Salad image

This is a nice, simple salad that requires a minimum of effort and no actual cooking...always nice on hot summer days. As with most vegetable salads, amounts are approximate (I often trade the tomatoes for carrots or peas).

Provided by Aunt Cookie

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups canned chick-peas, drained
1 cup coarsely chopped tomatoes
3/4 cup hearts of palm, cut into 1 inch pieces
3/4 cup pitted black olives, halved
1/4 cup chopped scallion
1/4 cup chopped parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • Toss together all salad ingredients.
  • Whisk dressing ingredients in a small bowl.
  • Toss vegetables with dressing until thoroughly combined.

Nutrition Facts : Calories 200.5, Fat 10.6, SaturatedFat 1.4, Sodium 566.4, Carbohydrate 23.3, Fiber 5.7, Sugar 1.6, Protein 5.3

HEARTS OF PALM SALAD



Hearts of Palm Salad image

This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.

Provided by HEATHER SG

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 (14.25 ounce) cans hearts of palm, drained and sliced
2 (.7 ounce) packages dry Italian-style salad dressing mix
½ cup white wine or champagne vinegar
6 tablespoons water
1 cup olive oil
1 (8 ounce) jar green olives, sliced
1 (6 ounce) can sliced black olives
2 tablespoons bacon bits

Steps:

  • In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
  • Before serving, sprinkle the green and black olives, and bacon bits over the salad.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO



Tropical Hearts of Palm Salad with Mango and Avocado image

Simple salad; quick, easy and a nice change from the conventional.

Provided by stephanie boyer

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 (14 ounce) cans hearts of palm, drained and sliced into 1/2-inch rounds
1 mango - peeled, seeded, and diced
1 avocado, diced
¾ cup watercress
⅓ onion, sliced
1 tablespoon chopped cilantro
¼ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
  • Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 12.6 g, Fat 4.4 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 500.3 mg, Sugar 4.9 g

HEARTS OF PALM SALAD



Hearts of Palm Salad image

Categories     Salad     Vegetable     Avocado     Arugula     Winter     Tangerine     Gourmet

Yield Makes 2 servings

Number Of Ingredients 6

1/4 cup mayonnaise
1/2 tablespoon red-wine vinegar
1 tangerine
a 14.8-ounce jar or can hearts of palm
1 California avocado
2 cups packed trimmed arugula

Steps:

  • In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.
  • Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
  • Toss salad to coat with dressing and season with salt and pepper.

Tips:

  • Choose ripe chayotes: Look for chayotes that are firm, have a deep green color, and are free of blemishes.
  • Prepare the chayotes properly: Peel the chayotes and cut them into thin slices. If the chayotes are large, you can also cut them into quarters or eighths.
  • Use a variety of vegetables: In addition to chayotes, this salad can be made with a variety of other vegetables, such as carrots, celery, tomatoes, and cucumbers.
  • Add some protein: For a more filling salad, you can add some cooked chicken, shrimp, or tofu.
  • Use a light dressing: A simple vinaigrette dressing is a good choice for this salad. You can also use a store-bought dressing, but be sure to choose one that is light and flavorful.
  • Serve the salad chilled: This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Chayote and hearts of palm salad is a refreshing and flavorful salad that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and delicious salad, give this one a try!

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