From the Spindletop Cooks Cookbook: Hearts of Palm Salad

Posted January 19, 2023

Spindletop Hearts of Palm Salad


1 large white onion, minced
1 can hearts of palm, sliced
1 jar diced pimento, drained
¾ cup fresh parsley, minced
1 jar marinated artichokes
¾ cup olive oil
¼ cup red wine vinegar


Mix all and place in tight covered container. Salad will last for weeks but should be made at least 1 day in advance of serving. To serve, bring salad to room temperature. Heap salad into halved avocados, thickly sliced tomated or on lettuce leaves. Good for luncheons or light dinners. (Add tiny cooked, deveined, shelled shrimp or lump crabmeat for variation.) Serves 6 to 8.