It seems that I always end up with a new favorite salad every summer. Last year my fave was a spicy walnut peach salad (click here to see recipe) and the year before that it was a ginger chicken pasta salad. This year, I’m making a concerted effort to really come up with a few more new favorite salads rather than just one to keep from getting bored and motivate me to eat better while I’m trying to lose the baby weight. Weight, may I add, from three back to back pregnancies. I lost all the baby weight from having Lauren but I still have a good amount left over from Olivia and Joseph. Normally, I wouldn’t even be in such a rush to lose the baby weight, but with two consecutive c-sections and summer right around the corner, I’m determined to get back to looking like myself. Right now I’m loving this fresh and vibrant Hearts of Palm, Red Onion & Avocado Salad that I found in this William Sonoma cookbook.
I love that just about any type of lettuces will work with this salad! We’ve tried it with red and green butter lettuce, arugula, and many times with baby spinach (one of my faves). I honestly would never have thought to add hearts of palms to my salad. It’s perfect to eat on its own for lunch, with some fish for dinner or with a bowl of soup! Right now, I’ve been eating it on its own for lunch and it’s pretty filling. Scroll down to see the recipe for Hearts of Palm, Red Onion & Avocado Salad.
6-8 cups of baby greens
1/2 red onion, thinly sliced
1 can hearts of palms
3 tablespoons minced cilantro
2 tablespoons fresh lime juice
Salt and freshly ground pepper
2 teaspoons of extra virgin olive oil
Small bowl add lime juice, olive oil, salt and pepper and mix.
Add greens into a large bowl and mix with dressing.
Drain hearts of palm and pat dry.
Toss greens with onions and parsley.
Top with hearts of palm and avocado and drizzle the remainder of dressing.
What are some of your favorite summer salads?
Click on images below for more recipes!
Ginger Chicken Pasta Salad