No-cook salads

No-cook salads


In this week’s Keeping Kosher section of The Jewish Standard, there is a feature on NatureSweet tomatoes for no cook salads. As promised, here is another recipe that takes about 10 minutes to put together.

Hearts of Palm Salad with avocado and tomatoes

Preparation Time: 15 minutes

2 packages cherubs tomatoes
8 ounces hearts of palm
1/4 cup fresh lime juice
1 tablespoon fresh oregano, minced
1 tablespoon cilantro sprigs, minced
1/4 cup olive oil
Salt and pepper to taste
3 whole avocadoes1 bag fresh salad greens (Italian blend)
6 sprigs parsley for garnish

Place palm slices in a bowl and add the lime juice, oregano, cilantro, and oil. Season with salt, and pepper. Mix. Let stand for 15 minutes. Drain, reserve liquid.

Cut avocadoes in half and remove the pit. Cube. Add the tomatoes and the avocado to the marinated hearts of palm. Add more salt to taste.

Divide the salad greens onto 3 salad plates. Add hearts of palm mixture on top of each plate of greens. Sprinkle 1/4 cup of reserved liquid over each salad. Garnish with parsley.

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