Description
Hearts of Palm Cashew salad is loaded with diced hearts of palm, red pepper, yellow corn, green peas and crunchy sweet cashews. I tossed in some gluten free macaroni, fresh dill and Dijon mustard for extra zest! This colorful salad just tastes 𝘧𝘳𝘦𝘴𝘩, is great cold, and makes a perfect dinner, lunch or Shabbat side salad. You’re going to want to double the recipe so you can nosh on the leftovers!
Ingredients
Scale
- 2 cups cooked macaroni (measured after cooking)
- 1 cup diced red pepper
- 1 cup canned corn kernels (measured after draining)
- 1/2 cup frozen peas, defrosted
- 1 (14-ounce) can hearts of palm, drained and cut into bite size pieces
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 cup roasted and salted cashews
Instructions
- In a large bowl combine the macaroni, red pepper, corn, peas, hearts of palm, dill, salt, black pepper, Dijon mustard and mayonnaise. Toss to combine.
- Just before serving fold in the cashews.
- Can be made up to a day in advance. Add the cashews just before serving or they will be soft and not crunchy.
- Store refrigerated.
Equipment
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BARILLA Gluten Free Elbows Pasta
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Planters Cashews Halves & Pieces
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365 by Whole Foods Market, Hearts Of Palm Salad Cut
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You can make this salad using traditional, glutenous macaroni if you choose.
To make this salad a little lighter, you can use low-fat/fat free mayonnaise.
Nutrition
- Serving Size:
- Calories: 232
- Sugar: 3.2 g
- Sodium: 632.8 mg
- Fat: 11.9 g
- Carbohydrates: 27.7 g
- Protein: 6.7 g
- Cholesterol: 1.4 mg
Keywords: Hearts of Palm, Salad, Cashews, Gluten Free, Dairy Free, Shabbat
