Vegan Hearts of Palm Salad with Asparagus, Tomatoes, and Herbs

Try this fresh and flavorful salad, packed with hearts of palm, asparagus, tomatoes, and herbs. Talk about an ultimate combination!

Prep Time: 
15 minutes
Cook Time: 
5 minutes

For the dressing: 
1 clove of garlic, grated
1 tsp dijon mustard
1/2 tsp kosher salt 
1/4 tsp cracked black pepper
Juice of 1 large lemon
1/4 cup Davinci olive oil

For the salad: 
1 lb asparagus, trimmed
3 stalks of Reese Hearts of Palm
1 pint cherry tomatoes
1 tbsp fresh basil
1 tbsp fresh parsley
1 tsp fresh mint
1 tsp fresh chives
Salt and pepper

1. In a large bowl, whisk together garlic, dijon mustard, salt, black pepper, and lemon juice. While continuing to whisk, stream in the olive oil and whisk until emulsified, set aside.
2. Bring a large pot of water to a boil. While the water is boiling, slice asparagus spears on a bias into pieces about 3/4” in length. When the water is boiling, add the asparagus and cook for 1-2 minutes, until the asparagus is bright green. Use a slotted spoon to remove asparagus and transfer immediately to a bowl of ice water. Drain and set aside.
3. Slice hearts of palm into rounds about 1/4” thick. Cut cherry tomatoes in halves and/or quarters. Finely chop herbs.
4. Add blanched asparagus, hearts of palm, cherry tomatoes, and herbs to the bowl with the salad dressing and stir to coat. Taste and season with salt and pepper. Serve immediately.