Marinated Asparagus Hearts of Palm and Cherry Tomatoes
Brighten up your table with this refreshingly vibrant Marinated Asparagus Hearts of Palm and Cherry Tomatoes salad, a perfect blend of fresh, crisp, and tangy flavors! Tender-crisp blanched asparagus, juicy cherry tomatoes, and creamy hearts of palm come together in a zesty homemade vinaigrette featuring extra-virgin olive oil, red wine vinegar, lemon juice, and Dijon mustard. This easy-to-make dish, ready in just 20 minutes of prep, is the ultimate make-ahead side, as marinating enhances the flavors the longer it chills. Garnished with fresh parsley and bursting with colorful appeal, this gluten-free, vegan-friendly recipe is ideal for everything from casual lunches to elegant dinner parties. Serve it chilled or at room temperature to wow your guests with every bite.
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Recipe Information
Ingredients
- 1 pound asparagus
- 1 15-ounce can hearts of palm
- 2 cups cherry tomatoes
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic cloves
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and trim the tough ends off your asparagus. Cut into 2-inch pieces.
Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until bright green and tender-crisp.
Drain the asparagus and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
Drain the hearts of palm and slice them into 1/2-inch rounds.
Cut the cherry tomatoes in halves or quarters, depending on their size.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
In a large salad bowl, combine the asparagus, hearts of palm, cherry tomatoes, and parsley.
Pour the vinaigrette over the salad and toss gently to combine, ensuring all components are evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marinate.
Toss the salad again before serving, adjust seasoning if needed, and serve chilled or at room temperature.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 16.8 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2506 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
