Hearts Of Palm Recipe
Artichoke. Tomato. Cucumber. Lemon Dill Vinaigrette.
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Ingredients
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Main Ingredients
Lemon Dill Vinaigrette
Method
Preparation of Main Ingredients
- 1
Drain and Rinse Hearts of Palm and Artichokes
Open the cans of hearts of palm and artichoke hearts. Drain the liquid and rinse them under cold water to remove excess salt and preservatives. Set aside.
- 2
Chop the Vegetables
Dice the tomatoes and cucumber into bite-sized pieces. Place them in a large salad bowl.
Making the Lemon Dill Vinaigrette
- 3
Combine Ingredients
In a small bowl, whisk together the lemon juice, olive oil, fresh dill, honey, salt, and black pepper until well combined.
- 4
Taste and Adjust
Taste the vinaigrette and adjust salt and pepper as needed to suit your taste.
Combining Everything
- 5
Mix Everything Together
Add the drained hearts of palm and artichoke hearts to the bowl with the diced tomatoes and cucumber. Pour the lemon dill vinaigrette over the salad.
- 6
Toss to Combine
Gently toss all the ingredients together until they are well coated with the vinaigrette.
