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Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette


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



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.


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.


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


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