Type what you have

Ingredients

• ✓ heart of palm
• tomato
• onion
• serrano pepper
• cilantro leaf
• white vinegar
• olive oil
• oregano
• salt
• black pepper
• green olive
• avocado

Instructions

1. 1 Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
2. 2 Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

By alinae

Ingredients

• ✓ heart of palm
• salad dressing mix
• white wine vinegar
• champagne vinegar
• water
• olive oil
• green olive
• black olive
• bacon bit

Instructions

1. 1 In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
2. 2 Before serving, sprinkle the green and black olives, and bacon bits over the salad.

By HEATHER SG

Ingredients

• ✓ heart of palm
• mango
• avocado
• watercress
• onion
• cilantro
• rice wine vinegar
• sugar
• black pepper
• salt

Instructions

1. 1 Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
2. 2 Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

By stephanie boyer

Ingredients

• ✓ heart of palm
• mozzarella cheese
• parmesan cheese
• green onion
• sour cream
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.
2. 2 In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.
3. 3 Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

By AKAMPERSCHROER

Ingredients

• ✓ heart of palm
• spinach
• cherry tomato
• avocado
• mushroom
• almond
• canola oil
• white vinegar
• ketchup
• garlic
• sugar
• salt
• mustard powder
• paprika

Instructions

1. 1 In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
2. 2 Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
3. 3 Before serving, pour dressing over salad, and toss to coat evenly.

By scoopnana

Ingredients

• ✓ heart of palm
• chickpea
• tomato
• red onion
• mozzarella cheese
• thyme
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Toss together garbanzo beans, tomato, hearts of palm, onion, mozzarella cheese, thyme, olive oil, and lemon juice in a large bowl until evenly mixed. Season with salt and pepper. Toss once more.

By JCL

Ingredients

• ✓ heart of palm
• lime
• red wine vinegar
• olive oil
• chili powder
• kosher salt
• sweet onion
• red bell pepper
• radish
• carrot
• tomato
• serrano pepper
• cilantro
• avocado

Instructions

1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ heart of palm
• avocado oil
• seafood seasoning
• salt
• black pepper
• vegan mayonnaise
• celery
• shallot
• lemon
• caper
• dill weed
• sesame seed
• sandwich roll
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pat hearts of palm dry and place in a medium bowl. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Stir together vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, and sesame seeds in a large bowl until well combined; season with salt. Add roasted hearts of palm and toss to coat.
5. 5 Brush the tops of sandwich rolls with olive oil. Toast in a large skillet over medium-high heat until lightly browned, about 1 minute.
6. 6 Add hearts of palm mixture evenly to each toasted roll to serve.

By I814U2

Ingredients

• ✓ heart of palm
• butter
• olive oil
• onion
• arborio rice
• white wine
• vegetable broth
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.
2. 2 Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.
3. 3 When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.

By Patricia Scarpin

Ingredients

• ✓ heart of palm
• asparagus
• grape tomato
• olive oil
• salt
• pepper
• garlic
• bacon
• imitation crabmeat
• lemon juice
• olive oil
• garlic

Instructions

1. 1 Preheat an oven to 430 degrees F (225 degrees C).
2. 2 Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
3. 3 Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
5. 5 Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

By Diane H

Ingredients

• ✓ heart of palm
• black pepper
• sea salt
• sea scallop
• shrimp
• brown sugar
• crabmeat
• tomato
• lime juice
• chili powder
• celery
• baby corn
• kidney bean
• green onion
• garlic
• bell pepper
• tomato
• butter

Instructions

1. 1 Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
2. 2 Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
3. 3 Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
4. 4 Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

By Jay