Every Thanksgiving, my grandma cooked this Jell-O salad with cranberries and oranges. Even without the creamy topping, it is still excellent. This side dish is so delicious that I occasionally prepare it even when Thanksgiving is not approaching! If using a ring mold, place the topping in the center. Depending on the shape of your salad, you can spread the topping in a layer over the Jell-O. The topping is optional because you could alternatively serve it in a dish on the side.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 2 (14 ounce) cans whole hearts of palm, drained
- 1 lime, juiced
- 1 ½ teaspoons red wine vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
- ½ cup thinly sliced sweet onion
- ½ cup chopped red bell pepper
- ½ cup matchstick-cut radishes
- ⅓ cup matchstick-cut carrots
- ¼ cup chopped tomato
- 1 serrano chile pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- 1 avocado, diced
Instructions
- Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
- Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
- Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.
Reviews
This was very good! I had never tried hearts of palm before. It has a mild artichoke-like flavor. It is very soft, though, so be careful when combining it (and the avocado) with the other vegetables, or you will end up with mush. The salad was very nice, colorful, and unusual. I served it as a side with beef tacos.