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Hearts of Palm Salad

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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!

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 For the dressing, combine all ingredients in a small blender or pulse with a hand blender.  Process until dates are completely ground and dressing is a slightly creamy texture.
 Pour dressing over salad and evenly coat. Serve immediately. If serving later, reserve dressing until just before serving.
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Welcome to THIS WHOLE KITCHEN! My name is Aubrey Laidlaw, interior designer, mother of two, and wanna-be-chef.

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