The salad reminds me of the food, culture, and colors of Panama City, my hometown. I came up with this concept when I saw these cans of hearts of palm “spaghetti” in the grocery store. They weren’t going to be replacing pasta in my book, but I could definitely see myself using this product in a salad. The end result was not only breathtakingly beautiful but also incredibly delicious. Try it and see for yourself!
In a glass jar, combine olive oil, red wine vinegar, lemon juice, garlic, salt, and black pepper and whisk or shake until combined. Taste and adjust seasonings if necessary. Alternatively, blend until fully incorporated.
Place the hearts of palm “spaghetti” in a mixing bowl. Add mangos, scallions, red onion, and parsley. Drizzle with the marinade and gently toss to coat.
If you are unable to find this specialty item, use regular canned hearts of palm, julienned. I’ve also tested this recipe using fresh hearts of palm and it is divine. Refrigerate leftovers in an airtight container for up to five days.