15 Amazing Hearts of Palm Recipes for Every Occasion
Hearts of palm bring a unique, tender crunch to any dish. These versatile vegetables transform ordinary meals into something special with their mild flavor and satisfying texture.
From refreshing salads to hearty main courses, these recipes showcase hearts of palm in creative ways that will surprise and delight your taste buds.
01. Power-Packed Weekday Salad
This protein-rich salad combines hearts of palm with fresh greens for the perfect lunch. It’s filling enough to keep you satisfied all afternoon while being light and refreshing.
Ingredients: 1 can hearts of palm (sliced), 6 cups mixed greens, 1 cup cherry tomatoes (halved), ½ cup chickpeas (drained), ¼ cup feta cheese (crumbled), 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, salt and pepper to taste.
How To Make Power-Packed Weekday Salad
1. Drain and rinse the hearts of palm, then slice them into ½-inch rounds. Pat them completely dry with paper towels to prevent the salad from becoming watery and to help the dressing stick better.
2. In a large salad bowl, combine the mixed greens, sliced hearts of palm, halved cherry tomatoes, and chickpeas. Toss gently to distribute all ingredients evenly throughout the bowl.
3. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl until the dressing is smooth and emulsified. Drizzle over the salad and toss well.
4. Top with crumbled feta cheese just before serving to maintain its texture and prevent it from dissolving into the dressing.
02. Mediterranean Garden Medley
Beautiful and vibrant, this colorful salad brings Mediterranean flavors to your table. It’s perfect for summer gatherings and pairs wonderfully with grilled meats or fish.
Ingredients: 1 can hearts of palm (chopped), 1 cucumber (diced), 1 red bell pepper (chopped), ½ red onion (thinly sliced), ¼ cup Kalamata olives (pitted), 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, ½ cup crumbled feta cheese.
How To Make Mediterranean Garden Medley
1. Chop the hearts of palm into bite-sized pieces and place them in a large mixing bowl. Add the diced cucumber, chopped red bell pepper, and thinly sliced red onion for a colorful base.
2. Slice the Kalamata olives in half and add them to the bowl along with the other vegetables. The olives will add a briny flavor that complements the mild hearts of palm perfectly.
3. In a small bowl, whisk together olive oil, red wine vinegar, and dried oregano until well combined. Pour this dressing over the vegetables and toss everything together thoroughly.
4. Let the salad marinate in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld together beautifully.
5. Just before serving, sprinkle the crumbled feta cheese on top and give it one final gentle toss to distribute the cheese evenly.
03. Crunchy Spinach Power Bowl
This textural masterpiece combines crunchy hearts of palm with creamy avocado and juicy tomatoes. The sweet and spicy vinaigrette brings all the flavors together in perfect harmony.
Ingredients: 1 can hearts of palm (sliced), 4 cups fresh spinach, 1 large avocado (sliced), 1 cup cherry tomatoes (halved), ¼ red onion (thinly sliced), 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, ½ teaspoon red pepper flakes, salt to taste.
How To Make Crunchy Spinach Power Bowl
1. Slice the hearts of palm into rounds and arrange them on a bed of fresh spinach leaves in a large serving bowl. The contrast between the tender spinach and crunchy hearts of palm creates an amazing texture.
2. Add the sliced avocado, halved cherry tomatoes, and thinly sliced red onion to the bowl, distributing them evenly over the spinach and hearts of palm for the best presentation.
3. Create the sweet and spicy vinaigrette by whisking together olive oil, apple cider vinegar, honey, and red pepper flakes in a small bowl until the honey is completely dissolved.
4. Drizzle the vinaigrette over the salad just before serving and toss gently to coat all ingredients. Season with salt to taste and serve immediately for the best texture.
04. Creamy Hearts of Palm Party Dip
This rich and creamy dip offers a delicious twist on traditional artichoke dip. It’s the perfect crowd-pleaser for parties and always gets rave reviews from guests.
Ingredients: 2 cans hearts of palm (chopped), 8 oz cream cheese (softened), ½ cup mayonnaise, ½ cup sour cream, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 3 garlic cloves (minced), ¼ cup green onions (chopped), salt and pepper to taste.
How To Make Creamy Hearts of Palm Party Dip
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish. Drain and chop the hearts of palm into small pieces, making sure to remove any excess liquid by patting them dry with paper towels.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until completely smooth and creamy, with no lumps remaining in the mixture.
3. Stir in the chopped hearts of palm, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, and chopped green onions. Season with salt and pepper to taste.
4. Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining mozzarella and Parmesan cheeses for a golden, bubbly finish.
5. Bake for 25-30 minutes until the dip is hot and bubbly, and the cheese on top is golden brown. Let it cool for 5 minutes before serving with crackers or tortilla chips.
05. Tropical Mango Avocado Delight
This vibrant tropical salad showcases hearts of palm alongside sweet mango and creamy avocado. It’s packed with nutrients and delivers amazing flavors in every bite.
Ingredients: 1 can hearts of palm (sliced), 1 ripe mango (cubed), 1 large avocado (cubed), 2 cups watercress, ¼ cup fresh cilantro (chopped), 3 tablespoons lime juice, 2 tablespoons olive oil, 1 tablespoon honey, ¼ teaspoon ground cumin, salt to taste.
How To Make Tropical Mango Avocado Delight
1. Slice the hearts of palm into rounds and cube the mango and avocado into bite-sized pieces. Keep the avocado pieces slightly larger as they’ll break down a bit when mixed with the dressing.
2. In a large bowl, gently combine the hearts of palm, mango cubes, avocado cubes, watercress, and fresh cilantro. Handle the ingredients carefully to prevent the avocado from mashing.
3. Whisk together lime juice, olive oil, honey, and ground cumin in a small bowl until the honey is completely dissolved and the dressing is well emulsified.
4. Pour the dressing over the salad and toss very gently with clean hands or a large spoon to avoid breaking up the delicate avocado pieces.
5. Season with salt to taste and let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
06. Plant-Based Lobster Roll Sandwiches
These amazing vegan lobster rolls use hearts of palm to mimic the texture of lobster meat. They’re surprisingly convincing and perfect for a special lunch or dinner party.
Ingredients: 2 cans hearts of palm (shredded), ¼ cup vegan mayonnaise, 2 tablespoons lemon juice, 1 tablespoon Old Bay seasoning, 2 celery stalks (finely diced), 2 green onions (chopped), 4 hot dog buns, 2 tablespoons vegan butter, salt and pepper to taste.
How To Make Plant-Based Lobster Roll Sandwiches
1. Drain the hearts of palm thoroughly and use your hands or two forks to shred them into pieces that resemble lobster meat. The more you shred them, the better the texture will be.
2. In a large bowl, mix the shredded hearts of palm with vegan mayonnaise, lemon juice, and Old Bay seasoning. The Old Bay is crucial for that authentic seafood flavor that makes these rolls special.
3. Add the finely diced celery and chopped green onions to the mixture for crunch and freshness. Season with salt and pepper, then refrigerate for at least 30 minutes to let the flavors develop.
4. Heat a large skillet over medium heat and brush the hot dog buns with vegan butter. Toast them until golden brown on both sides, creating a crispy exterior that won’t get soggy.
5. Fill each toasted bun generously with the hearts of palm mixture and serve immediately while the buns are still warm and crispy.
07. Hearty Seafood Chili Bowl
This unique chili combines fresh seafood with hearts of palm for incredible texture. The lime and garlic create a bright, bold flavor that makes this chili unforgettable.
Ingredients: 1 can hearts of palm (chopped), 1 lb mixed seafood (shrimp, crab, scallops), 1 onion (diced), 3 garlic cloves (minced), 1 bell pepper (diced), 2 tablespoons chili powder, 1 can diced tomatoes, 2 cups seafood stock, 2 tablespoons lime juice, 2 tablespoons olive oil.
How To Make Hearty Seafood Chili Bowl
1. Heat olive oil in a large pot over medium-high heat. Add the diced onion and bell pepper, cooking for 5 minutes until they start to soften and become fragrant.
2. Add the minced garlic and chili powder, stirring constantly for 30 seconds until the spices become aromatic. Be careful not to let the garlic burn during this step.
3. Pour in the diced tomatoes and seafood stock, then add the chopped hearts of palm. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
4. Add the mixed seafood to the pot and cook for 5-7 minutes until the shrimp are pink and the scallops are opaque. Don’t overcook the seafood or it will become tough.
5. Stir in the lime juice just before serving and taste for seasoning. The lime brightens all the flavors and adds that perfect finishing touch to this unique chili.
08. Apple Avocado Crunch Salad
This refreshing salad combines crisp apples with creamy avocado and crunchy hearts of palm. The variety of textures and flavors makes every bite interesting and satisfying.
Ingredients: 1 can hearts of palm (sliced), 2 Granny Smith apples (cubed), 1 large avocado (cubed), 4 cups mixed greens, ¼ cup walnuts (chopped), 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey.
How To Make Apple Avocado Crunch Salad
1. Core and cube the apples, leaving the skin on for extra crunch and nutrition. Toss them immediately with a little lemon juice to prevent browning while you prepare the other ingredients.
2. Slice the hearts of palm into rounds and cube the avocado into bite-sized pieces. Combine these with the apples and mixed greens in a large salad bowl.
3. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. This step really enhances their flavor and adds extra crunch.
4. Whisk together olive oil, apple cider vinegar, Dijon mustard, and honey until smooth. Start with less dressing than you think you need, as this recipe makes quite a bit.
5. Drizzle the dressing over the salad gradually, tossing as you go, until everything is lightly coated. Top with the toasted walnuts just before serving.
09. Simple Hearts of Palm Salad
Sometimes simple is best, and this classic hearts of palm salad proves that point perfectly. It’s elegant enough for special occasions yet easy enough for everyday meals.
Ingredients: 2 cans hearts of palm (sliced), 4 cups butter lettuce, ¼ cup red onion (thinly sliced), 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, ¼ cup fresh herbs (parsley, chives), salt and pepper to taste.
How To Make Simple Hearts of Palm Salad
1. Drain the hearts of palm and slice them into ½-inch rounds. Pat them dry with paper towels to remove excess moisture that could dilute the dressing.
2. Tear the butter lettuce into bite-sized pieces and arrange them on a serving platter or in individual salad bowls. The tender lettuce provides the perfect base for this elegant salad.
3. Arrange the sliced hearts of palm and red onion over the lettuce in an attractive pattern. The visual presentation is important for this simple but elegant dish.
4. Whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Season with salt and pepper, then drizzle over the salad just before serving.
5. Sprinkle the fresh herbs over the top for a pop of color and fresh flavor that elevates this simple salad to something truly special.
10. Brazilian-Style Hearts of Palm Risotto
This creamy risotto showcases hearts of palm in a rich, wine-infused rice dish. The combination of broth and wine creates incredible depth of flavor in every spoonful.
Ingredients: 1 can hearts of palm (chopped), 1½ cups Arborio rice, 4 cups warm chicken broth, 1 cup white wine, 1 onion (finely diced), 3 garlic cloves (minced), ½ cup grated Parmesan cheese, 3 tablespoons butter, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Brazilian-Style Hearts of Palm Risotto
1. Keep the chicken broth warm in a separate pot over low heat throughout the cooking process. Warm broth is essential for proper risotto texture and helps the rice cook evenly.
2. Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook for 5 minutes until translucent and fragrant.
3. Add the minced garlic and Arborio rice, stirring constantly for 2 minutes until the rice is lightly toasted and coated with the oil mixture. This step is crucial for the final texture.
4. Pour in the white wine and stir until it’s almost completely absorbed. Then add the warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
5. After 18-20 minutes, when the rice is creamy but still has a slight bite, stir in the chopped hearts of palm, remaining butter, and Parmesan cheese.
6. Season with salt and pepper, then serve immediately while the risotto is at its creamiest and most delicious consistency.
11. Fresh Asparagus Crab Medley
This light and elegant salad combines tender asparagus with crab and hearts of palm. It’s low in calories but high in flavor, making it perfect for a healthy lunch.
Ingredients: 1 can hearts of palm (sliced), 1 lb fresh asparagus (trimmed), 8 oz crab meat (picked over), 2 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon fresh dill (chopped), 2 tablespoons capers, salt and pepper to taste.
How To Make Fresh Asparagus Crab Medley
1. Bring a large pot of salted water to boil and prepare an ice bath. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces for easier eating.
2. Blanch the asparagus in the boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to the ice bath to stop the cooking process and preserve the vibrant color.
3. Drain the asparagus thoroughly and pat dry. In a large bowl, gently combine the asparagus, sliced hearts of palm, and crab meat, being careful not to break up the crab too much.
4. Whisk together lemon juice, olive oil, and fresh dill to create a light, bright dressing that won’t overpower the delicate seafood flavors.
5. Pour the dressing over the salad and add the capers for little bursts of briny flavor. Toss gently and season with salt and pepper before serving chilled.
12. Lobster Avocado Summer Rolls
These refreshing summer rolls combine lobster with hearts of palm and a sweet mango coulis. They’re perfect for hot weather and make an impressive appetizer for any occasion.
Ingredients: ½ can hearts of palm (julienned), 8 oz cooked lobster meat, 8 rice paper wrappers, 1 avocado (sliced), 1 cup mixed greens, 1 mango (cubed), 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 tablespoon honey, fresh mint leaves.
How To Make Lobster Avocado Summer Rolls
1. Prepare all your filling ingredients first: julienne the hearts of palm into thin strips, slice the avocado, and have the lobster meat and greens ready to go.
2. For the mango coulis, blend the cubed mango with rice vinegar, mirin, and honey until smooth. Strain through a fine mesh sieve for the silkiest texture.
3. Soften one rice paper wrapper at a time in warm water for 30 seconds until pliable. Work quickly as the wrapper will continue to soften after removing from water.
4. Place a small amount of greens, hearts of palm, lobster, avocado, and mint leaves in the center of each wrapper. Don’t overfill or the rolls will be difficult to wrap.
5. Fold the bottom edge over the filling, fold in the sides, then roll tightly. Keep finished rolls covered with a damp towel until ready to serve.
6. Serve immediately with the mango coulis for dipping, or refrigerate for up to 2 hours before serving for the best texture.
13. Brazilian Hearts of Palm Stew
This vegan version of traditional Brazilian moqueca features hearts of palm in a rich coconut milk base. The sweet coconut perfectly complements the vegetables and bell peppers.
Ingredients: 2 cans hearts of palm (chopped), 1 can coconut milk, 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), 1 onion (sliced), 3 garlic cloves (minced), 2 tablespoons palm oil, 1 tablespoon tomato paste, 2 tablespoons lime juice, ¼ cup cilantro (chopped).
How To Make Brazilian Hearts of Palm Stew
1. Heat the palm oil in a large, heavy-bottomed pot over medium heat. Add the sliced onion and cook for 5 minutes until it starts to soften and become translucent.
2. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent it from burning.
3. Add the sliced bell peppers and chopped hearts of palm to the pot. Cook for 5 minutes, stirring occasionally, until the peppers start to soften slightly.
4. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer for 15 minutes until the vegetables are tender and the flavors have melded together.
5. Stir in the lime juice and chopped cilantro just before serving. The lime adds brightness while the cilantro provides a fresh finish to this rich, comforting stew.
14. Fennel Grapefruit Summer Refresher
This ultra-refreshing salad combines crisp fennel with juicy grapefruit and hearts of palm. It’s an adventurous flavor combination that will expand your culinary horizons beautifully.
Ingredients: 1 can hearts of palm (sliced), 1 large fennel bulb (thinly sliced), 1 pink grapefruit (segmented), 1 avocado (sliced), 3 tablespoons olive oil, 2 tablespoons grapefruit juice, 1 tablespoon honey, ¼ cup fennel fronds (chopped), salt and pepper to taste.
How To Make Fennel Grapefruit Summer Refresher
1. Using a mandoline or sharp knife, slice the fennel bulb as thinly as possible. Reserve the feathery fronds for garnish, as they add beautiful color and fresh anise flavor.
2. Segment the grapefruit by cutting away all peel and pith, then cutting between the membranes to release clean segments. Work over a bowl to catch any juice for the dressing.
3. In a large bowl, combine the sliced fennel, grapefruit segments, sliced hearts of palm, and avocado. Handle gently to keep the avocado slices intact and beautiful.
4. Whisk together olive oil, fresh grapefruit juice, and honey until the honey is completely dissolved and the dressing is well emulsified.
5. Drizzle the dressing over the salad and toss very gently. Garnish with the chopped fennel fronds and season with salt and pepper just before serving for the freshest flavor.
15. Zesty Hearts of Palm Ceviche
This plant-based ceviche uses hearts of palm instead of fish for a light, refreshing dish. It’s perfect for hot summer days and gets even better after chilling in the refrigerator.
Ingredients: 2 cans hearts of palm (diced), ½ cup lime juice, ¼ cup lemon juice, 1 red onion (finely diced), 2 tomatoes (diced), 1 jalapeño (minced), ¼ cup cilantro (chopped), 2 tablespoons olive oil, 1 avocado (diced), salt to taste.
How To Make Zesty Hearts of Palm Ceviche
1. Drain the hearts of palm thoroughly and dice them into small, uniform pieces. The smaller you cut them, the better they’ll absorb the citrus marinade and develop flavor.
2. In a glass or ceramic bowl, combine the diced hearts of palm with lime juice and lemon juice. The acid will “cook” the hearts of palm and infuse them with bright citrus flavor.
3. Add the finely diced red onion, diced tomatoes, and minced jalapeño to the bowl. Mix everything together and let it marinate for at least 30 minutes in the refrigerator.
4. Just before serving, stir in the chopped cilantro, olive oil, and diced avocado. The avocado should be added last to prevent it from becoming mushy.
5. Season with salt to taste and serve immediately with tortilla chips or plantain chips. This ceviche actually improves in flavor if you can let it chill for a few hours before serving.
Final Thoughts
Hearts of palm offer endless possibilities in the kitchen, from simple salads to elegant main courses. These recipes showcase their versatility and unique texture beautifully.
Try incorporating hearts of palm into your regular cooking rotation. You’ll discover new favorite dishes and expand your culinary repertoire with this amazing ingredient.
