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Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
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!
28 ounces Heaven & Earth Hearts of Palm Spaghetti, drained (see note)
2 mangos, julienned
3 scallions, thinly sliced
1/3 red onion, minced
3 tablespoons chopped fresh parsley
1/3 cup Tuscanini Extra-Virgin Olive Oil
1/3 cup Tonnelli Red Wine Vinegar
1/3 cup Gefen Lemon Juice
1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
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.
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