• Food
  • Design
  • Family Life
  • Food Tips
  • About
  • Contact

This Whole Kitchen

Clean Cooking

Food

Hearts of Palm Salad

February 27, 2016 by Aubrey Laidlaw Leave a Comment

I’m so excited [actually really nervous] to teach a “light” cooking class to the women of my church this Saturday.  For one, I feel totally under qualified.  I mean, I’m a housewife with 2 toddlers and a degree in Interior Design for crying out loud!  But I guess the one thing I do have going for me is my absolute love and passion for clean cooking!

I know a lot of people can’t quite pin point the exact moment they fell in love with their hobby, but mine is easy to remember.  It all dates back to my first Whole 30 in August of 2014.  I still can’t believe I had the guts to take on something so life changing while going on a family vacation and still nursing my 4 month old.  But I can honestly say it was one of the best decisions I’ve ever made.  Four Whole 30’s later my passion continues to grow.

My love for clean cooking has spiraled into something I never even thought possible.

I’m actually being given the opportunity to share my knowledge I’ve gained with other women who are eager to learn just like I was.  What a gift!

 

HEARTS OF PALM SALAD

Hearts of Palm Salad via www.thiswholekitchen.com

Now back to the post at hand.  This Hearts of Palm Salad was introduced to me by my Mother in law, Diane, during her first round of Whole 30.  It has the most wonderful flavor combinations and is reminiscent of something you might find in a Greek Cafe.  It’s also beautiful to look at, something that is actually quite high on my priority list.  Notice the rainbow of colors as well.

I love a meal that incorporates all colors!  It’s a great way to guarantee you’re getting maximum nutrition without actually calculating all the macros of your meal (way over my head, people!)

This Salad works great alone as a light lunch, or sometimes I serve it at dinner atop a bed of lettuce and toss in some grilled chicken.  Give it a try and let me know what you think!

Hearts of Palm Salad

Single Serving Size

Ingredients

  • 2 stems Hearts of Palm, diced
  • 1 Persian cucumber, sliced
  • 5-6 cherry tomatoes, quartered
  • 7-8 kalamata olives, sliced
  • 1/2 avocado, diced
  • 1 T slivered almonds
  • 1-2 T olive tapenade (read labels)
  • White Balsamic Vinegar
  • Lemon Juice

Instructions

Combine hearts of palm, cucumber, tomatoes,olives, avocado, slivered almonds, and olive tapenade in a bowl and mix. Add a splash of white balsamic and fresh lemon juice and enjoy!

Notes

I’ve turned this salad into a full meal by serving it atop a bed of lettuce and adding grilled chicken.  Delicious!

Share

Facebook Google+ Twitter Pinterest Email
Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Instagram With Us

  • When I found this recipe from Real Simple Good, I just knew I was going to love it! It’s bursting with flavor! And #whole30 approved too! I changed a couple things in the recipe to meet my families needs, but other than that, a magnificent recipe that I’m happy to share! 
KOREAN BEEF BOWL
Ingredients
* 1 shallot, diced
* 2 inches fresh ginger, peeled and grated on a microplane
* 1 tablespoon toasted sesame oil
* 2 pounds grass-fed ground beef
* 1/2 to 1 teaspoon red pepper flakes
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 cup coconut aminos
* 2 tbsp fish sauce
* 4 cups cauliflower rice
* 6 cups greens of choice (chopped romaine, spinach)
* Avocado, sliced
Optional sauce:
* 1/4 cup mayo
* 1 tbsp hot sauce (adjust to taste)

Instructions
1. Start by preparing rice to have it ready. If serving with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
2. Dice shallot and grate ginger to have it ready.
3. Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
4. Add the shallot, ginger, red pepper flakes, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
5. Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
6. For the sauce, mix the mayo and hot sauce in a small bowl. 
7. Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with avocado and sauce. Enjoy.
  • A #whole30 Charcuterie Board? Yes please! 🙌🏼 This was so simple and easy to throw together and the combinations, endless! I rummaged through my fridge and this is what I came up with today: carrots + cucumbers + celery + jicama + dump ranch + Lara bites + roasted almonds + fruit & nut bites + plantain chips + guacamole + strawberries + blackberries + hard boiled eggs + pickles. Bon appétit!
  • What’s better than warm, creamy soup on a cold, rainy day? Nothing!!! Ok, sometimes a big bowl of ice cream, but I’m trying to be good (aren’t we all?) and this CREAMY ROASTED CAULIFLOWER SOUP really hit the spot! Bursting with flavor and yet such a simple list of ingredients. I first found the recipe from the blog Cookie & Kate and knew I could make it #whole30 for all you ultra clean eaters out there. So I tweaked it a bit and here it is. Hope you love it! {RECIPE IN COMMENTS}
  • Anyone else jump on the Celery Juice train? I’m about 3 weeks in and have some thoughts to share. 1) Organic matters! At least to me. I buy mine in bulk @costco and it tastes SO much better. And the color is a much more vibrant, beautiful green. Which is important to me! 2) You don’t need a fancy juicer to juice! I use my @blendtec to blend up all my celery and then strain out the pulp in 2 seconds with my nut milk bag. What’s a nut milk bag? You can find one on Amazon for less than $10! I use them to make my almond milk. 3) While I don’t feel any surge of energy, or weightloss, or better skin, or any of that stuff (yet!), I do love it! Why? I think it actually tastes great! I make sure mine is super cold and drink it first thing in the morning. Maybe it’s just a placebo but it seems to help keep me on track for the morning and well into the afternoon. So what are your thoughts? Do you like it? Hate it? Still wanna try it? Let me know!
  • Just filming my food before I eat it. Totally normal. Nothing to see here. 🥰 #chiaseedcheesecake

Recent Posts

  • Turkey Jicama Wraps
  • Chocolate Mint Smoothie
  • Peanut Butter Cookie Power Bites
  • Blender Dark Chocolate Zucchini Muffins
  • Santa Rosa Salad

Archives

  • January 2019
  • April 2017
  • October 2016
  • July 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • May 2015
  • April 2015
  • March 2015

About

Welcome to THIS WHOLE KITCHEN! My name is Aubrey Laidlaw, interior designer, mother of two, and wanna-be-chef.

Subscribe For Recipes

Follow Us

  • Facebook
  • Instagram
  • Pinterest

Latest Posts

  • Turkey Jicama Wraps
  • Chocolate Mint Smoothie
  • Peanut Butter Cookie Power Bites
  • Blender Dark Chocolate Zucchini Muffins
  • Santa Rosa Salad

Copyright 2019 This Whole Kitchen