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Meatless Monday Hearts of Palm Crabless Salad

By 69 Comments

When you dig into this Meatless Monday Hearts of Palm Crabless Salad you’ll be transported to the summer season and a day at the beach. It’s creamy with a zesty seasoning that tastes great served with tomatoes, avocados, or on your favorite sandwich bread.

Avocado-stuffed-hearts-of-palm-crabless-salad

On a Meatless Monday, salads reign supreme, and this Hearts of Palm Crabless Salad is no exception. It’s the perfect option to add to your summer rotation.

Tomatoes-Avocados-Stuffed-Hearts-of-Palm-Crabless-Salad

For more summer salad options, try this Fresh Green Bean and Tomato Salad with Cream Garlic Dressing, or maybe a big batch of Cold Sesame-Peanut Noodle Salad.

I used hearts of palm in place of crabmeat for this delicious dish. Its texture and mild flavor makes it the perfect stand in (they look a little like string cheese in the photo below!). If you can’t find hearts of palm, artichokes (plain, not marinated) work well, too. I chopped them in a few directions to bring some texture to this salad.

Diced-Hearts-of-Palm

You’ll definitely get a seaside vibe from this salad thanks to the Old Bay seasoning I added to the mix. It’s a blend of herbs and spices that’s often used on seafood.

Forkful-avocado-hearts-of-palm-crabless-salad

I scooped out a few avocado halves just slightly – just enough to make room for the salad – and a few large tomatoes, too, then piled them high with this Hearts of Palm Crabless Salad. What could be better than an edible tomato bowl, or a forkful of creamy avocado along with the salad?

You could also serve Hearts of Palm Crabless Salad on a bed of greens or on your favorite sandwich bread, too. In my opinion, summer is not complete without a favorite salad to turn to. Make this one yours!

Meatless Monday Hearts of Palm Crabless Salad
Serves 6

INGREDIENTS

  • 16 ounces hearts of palm, drained and cut into thin strips
  • 1/4 cup diced white onion
  • 1/4 cup shredded carrot
  • 1/4 cup diced celery
  • 5 tablespoons plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 minced garlic cloves
  • 1 tablespoon fresh chopped dill, plus extra for garnish
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

INSTRUCTIONS

  1. In a bowl, toss together the hearts of palm, onion, carrot, and celery. Set aside.
  2. In a separate bowl, combine the yogurt, mayonnaise, mustard, horseradish, Worcestershire sauce, lemon juice, garlic, Old Bay, salt, black pepper, and cayenne.
  3. Toss to combine. Taste and adjust the seasoning as needed.
  4. Refrigerate for about 30 minutes.
  5. Serve in avocado halves, hollowed out tomatoes (turned upside down and drained for about 10 minutes), over salad greens, or on your favorite sandwich bread.

Meatless Monday Hearts of Palm Crabless Salad Serves 6

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Comments

  2. Lorelai @ Life With Lorelai says

    YUM'd! This looks delicious. Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/05/28/home-matters-linky-party-39/ :) ~Lorelai Life With Lorelai
    Reply

  3. Kirsten says

    Patricia, This is a brilliant sub for the crab sticks I buy, which themselves are made from fish and a sub for crabmeat anyway! My friend is always raving about the hearts of palm from Costco, so I will snag a bundle next time I'm stocking up on my beloved artichoke hearts as they are right by each other. Thanks!
    Reply

    • Patricia says

      Thank you, Kirsten! I picked up artichokes for this recipe, but switched at the last minute. I think the hearts of palm are a little "sturdier!" Thanks for stopping by!
      Reply

  16. Ana Luiza says

    This is a great veggie option! I used to love this style of crab salad but haven't had it in years since I became a vegetarian. I had never thought to use heart of palm as a crab substitute. This will be on my meal plan now! - Ana Luiza Northwest Blonde
    Reply

  17. Anne says

    That is an interesting idea - the palm hearts as a crab replacement. I can see the texture working - and the Old Bay fooling the palate. Cool.
    Reply

  22. Camilla says

    Just love the look of these stuffed avocados and have never heard of hearts of palm but no doubt Id find it in a delicatessen so will keep an eye out:-)
    Reply

  26. Catherine says

    Dear Patricia, I just love this. I haven't had hearts of palm in ages...I completely forgot about it until this post. I must try this soon. xo, Catherine
    Reply

    • Patricia says

      Thanks so much, Kristi! I'm really liking this, especially for the summer! Thanks for stopping by!
      Reply

  31. April J Harris says

    What a lovely warm weather salad idea, Patricia! I know a lot of folks who are allergic to crab and this is perfect for them - and I know I would love it too!
    Reply

  34. Jennifer Stewart says

    What a great idea to switch out the crab for hearts of palm. I have done the same thing with an antipasto salad and used HOP instead of mozzarella. Love this! We are thinking of moving to Phoenix and would love to get together and just talk blogging! We are coming out for two weeks to visit while the hubby is working. Would love some restaurant recs!
    Reply

    • Patricia says

      Hey Jennifer - Thanks so much! How cool that you might be moving to PHX! I'd love to meet up, and depending on where in town you're staying, I'm happy to give you restaurant recommendations -- so many good places here! Keep me posted!
      Reply

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