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Recipe by Molly Hagler

Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette

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Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
20 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free

This salad is so refreshing and delicious! It’s perfect for a summer brunch!

Ingredients

Hearts of Palm Mango Salad

  • 3 cups packed baby spinach

  • 1 medium mango, diced small

  • 1 can Gefen Hearts of Palm, sliced

  • 1 medium avocado, diced small

  • 1/4 cup candied pecans

  • 1 medium shallot (optional)

  • oil for frying (optional)

Brown Sugar Cider Vinaigrette

Directions

Prepare the Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette

1.

To make the fried shallots (optional), heat oil in a small pot. Slice the shallot thin and when the oil is 350 degrees Fahrenheit, add the shallots and fry until the edges brown and crisp. Drain in a small strainer or metal drying rack over a towel.

2.

To assemble the salad, place the spinach at the bottom of the bowl. Top with the mango, hearts of palm, avocado, pecans, and fried shallots.

3.

Place the dressing ingredients into a mason jar and shake until emulsified.

4.

Just before serving, drizzle the dressing over the salad and toss.

Recipe tags

brown sugar cider doctoredupkitchen hearts of palm mango molly hagler teen
Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette

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