A popular salad from the 1960’s was a Millionaire’s salad. The salad had thinly sliced rings of tender hearts of Palm, lettuce and other items depending upon the chef’s whim. The salad was called the millionaire’s salad due to the fact that the ingredients were considered to be expensive. The salad usually consisted of palm hearts, artichoke hearts, pimentos and other items.
My version tastes like a million! I like the tropical flavor of palm hearts and have paired them with other tropical flavors. After all, the ingredients that best together tend to grow together.
Hibiscus vinaigrette has a tart-floral flavor that pairs well with the buttery palm hearts. I have also included almonds for extra crunch and flavor. If you do not want almonds, feel free to substitute cashews or other nuts or seeds.
- 4 ServingsServings
- 3 cans or jars of palm hearts (I found organic cans with a hechsher)
- 1 ripe avocado, cut into dice
- 2 mangos, diced
- 1 small head of butter lettuce, leaves separated
- Hibiscus vinaigrette
- Garnish, toasted almonds slivers, cashews, edible flowers, citrus zest
- Sliced the palm hearts into ½ inch rounds. I like to separate them into rings.
- Place several pieces of butter lettuce on each plate. Arrange the palm hearts, mango and avocado on top of the leaves. Drizzle the Hibiscus vinaigrette over the salad and garnish as desired.