Hearts of Palm Salad with Honey Balsamic Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearts of palm with roasted cherry tomatoes, creamy avocado, pecans, and tender greens dressed in a honey balsamic vinaigrette. This fresh, crunchy salad works as a light meal or elegant side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can (14 oz) Costa Rican hearts of palm (drained and sliced into rounds)
- 1 cup cherry tomatoes (halved)
- ½ cup pecan halves
- 1 Tablespoon pure maple syrup
- ½ teaspoon sea salt
- ½ teaspoon cinnamon (optional)
- 2 cups radicchio (chopped (about 4 oz or 1 small head))
- 2-3 cups baby arugula
- 1 avocado (sliced)
- 3 Tablespoons extra virgin olive oil
- 1 ½ Tablespoons balsamic vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 489mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 113mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.