Imagine a refreshing salad that transports you to a breezy seaside restaurant with just one bite! This Hearts of Palm and Crab Salad is not just a dish, it's a culinary escape that combines the delicate sweetness of fresh crab meat with the unique, tender texture of hearts of palm. Perfect for summer lunches, elegant dinner parties, or when you're craving a light yet satisfying meal that looks like it was prepared by a professional chef.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can hearts of palm, sliced
- 1 cup cooked crab meat
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drain the canned hearts of palm and rinse gently under cold water. Pat dry with paper towels and slice into bite-sized rounds approximately 1/2 inch thick.
- In a medium mixing bowl, carefully pick through the cooked crab meat to remove any shell fragments, ensuring a smooth texture for the salad.
- Halve the cherry tomatoes by cutting them vertically, creating uniform bite-sized pieces that will distribute evenly in the salad.
- Finely dice the red onion into small, consistent pieces to provide a sharp, crisp flavor without overwhelming the delicate crab and hearts of palm.
- In a separate small bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth and well combined, creating a creamy dressing base.
- Gently fold the crab meat, hearts of palm, cherry tomatoes, and red onion into the dressing, taking care not to break up the crab meat.
- Season the salad with salt and freshly ground black pepper to taste, mixing gently to distribute the seasoning evenly.
- Cover the salad and refrigerate for 10-15 minutes to allow flavors to meld together before serving chilled.
- Optional: Garnish with fresh chopped parsley or chives just before serving for added color and fresh herb flavor.
Tips
- Always use fresh, high-quality crab meat for the best flavor and texture. Lump crab meat works best for this recipe.
- Be gentle when mixing ingredients to keep the crab meat intact and prevent it from breaking into tiny pieces.
- Chilling the salad for 10-15 minutes before serving allows the flavors to meld and develop a more complex taste profile.
- For added crunch, consider adding a sprinkle of toasted pine nuts or sliced almonds just before serving.
- If you can't find fresh hearts of palm, canned is perfectly acceptable - just be sure to rinse and drain thoroughly.
- For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories without compromising flavor.
- This salad is best served the same day it's made to maintain the freshest taste and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 4g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
