Vacationing on South Padre Island, we sampled an amazing cold salad made with hearts of palm (which I had never tasted before) and artichokes. At home, Mateo recreated the salad and added his own touch: fresh chopped spinach, which created the perfect texture contrast. This recipe is kid-tested (Lilu LOVES hearts of palm), nutritious (all veggies, just a touch of healthy olive oil), FAST (10 minutes TOPS from start to finish), and tastes “fancy.”
Here’s what you need:
- 1 jar hearts of palms
- 1 can quartered artichoke hearts
- 2TB dijon mustard (Mateo prefers Grey Poupon Mild & Creamy)
- 2tsp extra virgin olive oil
- 1 cup fresh spinach
To start, drain both the artichokes and hearts of palm. Here is what they look like separately:
The artichokes are good to go, but the hearts of palm will need to be sliced for easier eating. A diagonal cut will make them look pretty.
Combine pre-quartered artichokes and sliced hearts of palms in medium mixing bowl.
Add 2TB dijon mustard and 2tsp extra virgin olive oil.
Combine. Add salt & pepper to taste.
“Roll” spinach with fingers (will make for easier cutting):
Chop spinach to about 1/4″ width.
Make a bed of spinach in serving bowl.
Top with hearts of palm and artichoke mixture. The salad is ready to eat immediately.