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Under 30 Minutes

Mango and Hearts of Palm Salad with Lime Vinaigrette

If you're going to be using the zest, wash limes thoroughly just before zesting; if a recipe calls for zest and juice, zest before juicing. One lime will yield about 2 tablespoons juice.

  • Prep:
  • Total Time:
  • Servings: 4
Mango and Hearts of Palm Salad with Lime Vinaigrette

Source: Everyday Food, January/February 2006


  • 1/4 cup fresh lime juice
  • 4 teaspoons Dijon mustard
  • 1 large mango, peeled, pitted, and cut into 1/2-inch wedges
  • 1/2 small red onion, finely chopped
  • 1 can (14.5 ounces) hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces
  • Salt and pepper
  • 1 head Boston lettuce (about 8 ounces), washed and dried


  1. In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.

  2. In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.

  3. Evenly divide lettuce among four plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

Reviews (1)

  • daller 6 Jul, 2008

    I added seedless white grapes in half and it gave it an extra sweet flavor, for those people who do not like the tartness of the hearts of palm. Maybe I didn't rinse the hearts enough, but it worked out very weel

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