This cucumber salad with hearts of palm leans heavily on the vinegar for a delciously fresh and tangy bite. Mysteriously more delicious and satisfying than the sum of its part, it is a salad that you need to try yourself to understand why.
Prep Time10 minutesmins
Servings: 4
Ingredients
1 large English cucumber, peeld and sliced
1 14-ozcan hearts of palm, drained and sliced 1/2 inch thick
1small shallot, thinly sliced or 1/4 red onion, thinly sliced
4 Tablespoonsapple cider vinegar
2 tablespoonsextra virgin olive oil
1/2 teaspoon kosher salt
freshly cracked pepper to taste
Instructions
Place the cucumbers, hearts of palm and shallots in a medium-sized, shallow bowl. Drizzle the vinegar and olive oil over the vegetables. Season with 1/2 teaspoon salt and freshly cracked pepper to taste. Toss gently, taste and add more vinegar or olive oil to taste. Keep in mind It should be heavier on the vinegar than the oil.
Notes
The cucumber and hearts of palm salad can be made ahead, without the dressing or seasoning, and kept tightly wrapped in the refrigerator for a few hours or overnight. Note, however, that the cucumbers will not be as crunchy when sliced ahead of time.