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Palo Santo Salad Recipe

Name: Surf Citys Palo Santo Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups mixed baby greens (arugula, butter lettuce, baby spinach); 1 cup frisée or radicchio (optional for texture); 0.5 cup fresh cilantro leaves (lightly packed); 0.25 cup fresh mint leaves (chopped); 1 each pear (ripe but firm), thinly sliced; 2 each blood orange or navel orange segments; 0.5 cup pomegranate seeds; 0.25 cup toasted pepitas (pumpkin seeds); 0.25 cup toasted sliced almonds; 0.5 cup crumbled queso fresco or feta; 8 each grilled shrimp (peeled, deveined) or grilled chicken breast, sliced (optional); 0.5 cup extra-virgin olive oil; 3 tbsp white balsamic vinegar; 2 tbsp fresh lime juice; 1 tbs honey; 1 tsp Dijon mustard; 1 tsp Palo Santo infused oil or Palo Santo simple infusion (see note); 0.5 tsp freshly grated ginger; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cup microgreens or pea shoots (optional); 2 each extra lime wedges

Inspired by Surf City

Time30m

Serves4

Make Palo Santo Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Greens & Herbs

6 cups mixed baby greens (arugula, butter lettuce, baby spinach)

1 cup frisée or radicchio (optional for texture)

1/2 cup fresh cilantro leaves (lightly packed)

1/4 cup fresh mint leaves (chopped)

Fruit & Crunch

1 each pear (ripe but firm), thinly sliced

2 each blood orange or navel orange segments

1/2 cup pomegranate seeds

1/4 cup toasted pepitas (pumpkin seeds)

1/4 cup toasted sliced almonds

Cheese & Protein

1/2 cup crumbled queso fresco or feta

8 each grilled shrimp (peeled, deveined) or grilled chicken breast, sliced (optional)

Palo Santo Vinaigrette

1/2 cup extra-virgin olive oil

3 tbsp white balsamic vinegar

2 tbsp Fresh lime juice

1 tbs Honey

1 tsp Dijon mustard

1 tsp Palo Santo infused oil or Palo Santo simple infusion (see note)

1/2 tsp freshly grated ginger

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

Finishing

1/2 cup microgreens or pea shoots (optional)

2 each extra lime wedges

Method

Palo Santo Vinaigrette

If you don't have Palo Santo oil

Make a quick Palo Santo infusion: crush one small clean Palo Santo stick into small shards (or use pre-shaved chips), warm 3 tbsp neutral oil (grapeseed or avocado) in a small saucepan over low heat, add the Palo Santo shards, remove from heat, cover and steep 20–30 minutes. Strain through fine mesh and reserve 1 teaspoon for dressing. (Discard used wood.)

In a small bowl or jar combine the white balsamic vinegar, lime juice, honey, Dijon mustard, grated ginger, sea salt and black pepper. Whisk until honey is dissolved.

Slowly stream in the extra-virgin olive oil while whisking to emulsify, or secure the jar lid and shake vigorously for 30 seconds.

Stir in 1 teaspoon Palo Santo infused oil (or pre-made Palo Santo oil), taste and adjust seasoning with salt, pepper or a touch more honey or lime as needed. Set aside at room temperature.

Salad Assembly

If using protein: grill shrimp or chicken. Pat protein dry and season lightly with salt and pepper. For shrimp: grill or pan-sear 2–3 minutes per side until opaque. For chicken: grill 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice if using chicken.

Place mixed baby greens and frisée or radicchio in a large bowl. Toss gently to combine.

Add cilantro and mint leaves and toss lightly to distribute herbs evenly.

Scatter pear slices, orange segments, and pomegranate seeds over the greens.

Sprinkle toasted pepitas and toasted sliced almonds over the salad for crunch.

Crumble queso fresco or feta evenly over the top.

If using protein, arrange grilled shrimp or sliced chicken over the salad.

Drizzle 3–4 tablespoons of the Palo Santo vinaigrette over the salad, then gently toss to coat. Start with less dressing and add more to taste.

Taste and adjust: add a squeeze of lime, additional salt or pepper if desired.

Finish with microgreens or pea shoots on top for an elegant touch and serve immediately.