Smart Gal Salad: Tri-Color Peppers, Hearts of Palm, Cilantro

finished tri color pepper and hearts of palm saladThis recipe is quick, easy and satisfying assemblage cooking at its best. The fresh veggies take a couple of minutes to chop and the hearts of palm are canned. This salad can be assembled in 5 minutes. For real. While I make this salad most often in the summer for barbeques and picnics, it occurred to me that all of the ingredients are easily found at great quality year round and I ought to branch out and enjoy it in the winter as well. It lends itself well to being bulked up into a main dish for a vegetarian night meal with the addition of some cotija cheese and garbanzo beans. I can’t take all the credit for it though; I first had a version of this salad at the culmination of my Women’s Health Law Course. My instructor and mentor made this salad for lunch. I still think of her and all the smart women who were in that course every time I make it. So this is a special tribute to her.

1 each: red, yellow and orange bell pepper; large dice
14 ounce can hearts of palm cut into ½ inch rounds
¼ cup chopped cilantro
1 tablespoon lime juice
1 tablespoon fish sauce (or soy for vegetarians)
½ tablespoon olive oil
½ tablespoon sesame seed oil
½ teaspoon salt

Dice peppers. chopped tri-color peppersPlace diced peppers, sliced hearts of palm and chopped cilantro in a bowl. Drizzle the lime juice, fish sauce, oils and salt over the salad. Toss well.closeup smart gal tri-color pepper and hearts of palm salad
I serve this as a main course sometimes and add 14 ounces drained and washed canned garbanzo beans and 2 ounces of cotija cheese crumbled. I’ve also added blanched asparagus and green beans but the possibilities are endless.

Posted in Assemblage Cooking & Weekday Meals, Easy Weeknight Meals, Entree, Improvisation Friendly, Salad, Vegetarian.

2 Comments

  1. 1. Somehow, I didn’t know you had this website. I will be a regular visitor!

    2. I made a variation of this today. I used the base of peppers and hearts of palm, but added asparagus (thanks for your picture with asparagus spears!!), some Italian herbs, olive oil and balsamic instead of the lime, cilantro and sesame. I really enjoyed the variation and look forward to trying your original.

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