Best 6 Mango And Hearts Of Palm Salad With Lime Vinaigrette Recipes

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Welcome to the realm of culinary delight, where flavors converge to tantalize your taste buds. In this article, we embark on a journey to discover the ultimate recipe for mango and hearts of palm salad with lime vinaigrette. This vibrant dish is a symphony of flavors and textures, blending the juicy sweetness of mangoes with the crisp crunch of hearts of palm, all harmonized by a zesty lime vinaigrette. Get ready to embark on a culinary adventure as we explore the perfect combination of ingredients and techniques to create a salad that will elevate your dining experience.

Let's cook with our recipes!

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE



Mango and Hearts of Palm Salad with Lime Vinaigrette image

The lime juice gives pizzazz to this mango and palm heart salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/4 cup fresh lime juice
4 teaspoons Dijon mustard
1 large mango, peeled, pitted, and cut into 1/2-inch wedges
1/2 small red onion, finely chopped
1 can (14.5 ounces) hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces
Salt and pepper
1 head Boston lettuce (about 8 ounces), washed and dried

Steps:

  • In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
  • In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
  • Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

Nutrition Facts : Calories 70 g, Fat 1 g, Protein 2 g

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE



Mango and Hearts of Palm Salad With Lime Vinaigrette image

I can never seem to eat enough heart of palm. This recipe is from Martha Stewart and the mango and heart of palm work wonderful together. Sometimes it's nice to throw in some avocado too!

Provided by Pikake21

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup fresh lime juice
4 teaspoons Dijon mustard
1 large mango, peeled, pitted, and cut into 1/2-inch wedges
1/2 small red onion, finely chopped
1 (14 1/2 ounce) can hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces
salt and pepper
1 head boston lettuce, washed and dried (about 8 ounces)

Steps:

  • In a small bowl, whisk lime juice and Dijon.
  • Set vinaigrette aside.
  • In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
  • Evenly divide lettuce among four plates; top with mango mixture.
  • Season with salt and pepper, and drizzle with remaining vinaigrette.

Nutrition Facts : Calories 85.3, Fat 1.1, SaturatedFat 0.2, Sodium 497.7, Carbohydrate 18.8, Fiber 4.4, Sugar 10.3, Protein 3.8

KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD



Kauai Prawns, Mango and Hearts of Palm Salad image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 19

12 Kauai prawns, about 1 1/2 pounds, peeled
Fresh lemon juice, to taste
1 teaspoon paprika
1 teaspoon sambal
Hawaiian sea salt
Fresh ground pepper
Olive oil
1/2 fresh vanilla bean
2 tablespoons mango puree
1/4 cup grape seed oil
2 tablespoons rice vinegar
1 teaspoon fresh grated ginger
8 ounces fresh hearts of palm, peeled, diced and sauteed
1 Maui mango, peeled and diced
1/4 pound baby arugula, washed
1 ounce micro greens
12 edamame beans, blanched and shucked
1 tomato, peeled and diced
4 Kauai prawn heads, seasoned and fried

Steps:

  • Season the prawns with the lemon juice, paprika, sambal, and salt and pepper. Saute the prawns with some olive oil until just done. Let cool a little and cut in 1/2 lengthwise.
  • For the Dressing:
  • Split a vanilla bean lengthwise remove the seeds and put in a small bowl. Add the mango puree and start whisking in the grape seed oil and rice vinegar. Add the ginger, salt, and pepper.
  • To Plate:
  • Place a 3-inch ring mold in the center of each plate. Place about 2 ounces of the diced hearts of palm in the ring mold and press down. Next add about 3 to 4 tablespoons of diced mango, press down. Top with 5 pieces of the cut prawns seasoned side up. Place the arugula and micro greens in a bowl, add a little dressing, salt, pepper and toss together. Carefully remove the ring molds. Top each 1 with some of the greens. Pour some of the dressing around the plate and garnish with the edamame beans, diced tomatoes and 1 fried shrimp head for each plate.

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

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 WITH LIME & HONEY DRESSING



Hearts of palm salad with lime & honey dressing image

Try to seek out this South American favourite that's similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing

Provided by Jennifer Joyce

Categories     Side dish

Time 20m

Number Of Ingredients 12

100g green bean , trimmed and cut into 2.5cm lengths
1 lemon , halved
1 small red onion , thinly sliced into half moons
2 avocados , stoned, peeled and chopped
150g pack cherry tomato , halved
2 x 410g cans palm heart , sliced into 1cm slices, see tip, below
5 black olives , halved
1 tbsp white wine vinegar
juice 2 limes
3 tbsp extra virgin olive oil
1 tbsp clear honey
1 tbsp chopped coriander

Steps:

  • Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
  • Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
  • Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

Nutrition Facts : Calories 284 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Choose ripe mangoes: Look for mangoes that are yellow or orange in color, and slightly soft when pressed. Avoid mangoes that are green or have bruises.
  • Use fresh hearts of palm: Canned hearts of palm can be used in a pinch, but fresh hearts of palm are much more flavorful. Look for hearts of palm that are white and tender.
  • Make the lime vinaigrette ahead of time: The vinaigrette can be made up to a day ahead of time. This will allow the flavors to meld and develop.
  • Serve the salad immediately: The salad is best served immediately after it is made. The hearts of palm will start to wilt if they sit in the dressing for too long.

Conclusion:

This mango and hearts of palm salad with lime vinaigrette is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. The combination of sweet mangoes, crunchy hearts of palm, and tangy lime vinaigrette is sure to please everyone at the table.

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