Heart of Palm with Piquillo Pepper Salad

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Adapted from a recipe by Whole Foods Market.  Visit Wholefoodsmarket.com for additional recipes.
Recipe By: Wholefoods Market
  • PrepN/A |
  • TotalN/A |
  • Serves 4


  • Dressing:
    • 1/2 teaspoon Dijon mustard
    • 1 teaspoon finely chopped shallot
    • sea salt, to taste
    • freshly ground pepper, to taste
    • 1 tablespoon sherry vinegar
    • 1 tablespoon olive oil
    • 2 tablespoons walnut oil
  • Salad:
    • 1 cup sliced (about 1/8" thick) fresh heart of palm
    • 1/2 cup piquillo peppers, drained, rinsed and chopped
    • 1 medium tomato, seeded and chopped
    • 2 green onions, white and light parts only, chopped
    • 4 cups arugula or mild green such as baby spinach or watercress
    • 2 ounces Manchego cheese, shaved


Toss palm heart slices, peppers, tomato, onions and arugula together in a large bowl, drizzle with dressing and toss to combine.

Top with shaved Manchego and serve immediately.
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