Hearts of palm, artichokes, pineapple and chickpeas make a colourful storecupboard salad. Use ready-to-eat canned ingredients and drain them well so the dressing is not diluted. Fold the softer pieces through gently.
Before you start
No cooking is needed with the canned ingredients listed. If substituting frozen vegetables, cook them according to the packet first.
What you'll need
Gather everything first, then the cooking feels calmer.
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
If using fresh pineapple, peel and cut into chunks.
- 2
Open all the cans, drain well, then chop the contents into bite-sized pieces.
- 3
Combine everything gently in a bowl, taking care not to break up the delicate palm hearts.
- 4
Add a little French dressing, stir through gently, and season with salt and pepper to taste.
Because it's almost all storecupboard, this is the salad to keep up your sleeve for when guests appear unannounced. A drained can of sweetcorn is easiest, but cooked-and-cooled frozen kernels do the job just as well. Avocado folded through at the end makes it more substantial, and a handful of cooked prawns turns it into a light lunch in its own right.
Serve it with
Its bright, tropical edge is gorgeous beside grilled or cold fish, a fillet of bass or some flaked pollock especially. Also a refreshing side at a barbecue or buffet.
Common questions
- What are hearts of palm?
- Hearts of palm, sometimes called palmito, are the tender inner core of certain palms. They're creamy white, mildly sweet and a little crunchy - not far off an artichoke heart or white asparagus in taste, which is why the two sit so happily together in this salad.
- Where can I buy hearts of palm in the UK?
- You'll usually find them tinned or jarred in the world foods or canned vegetable aisle of larger supermarkets, often near the artichoke hearts and asparagus. They're easy to order online too, and the tinned ones keep in the cupboard for ages.
- What can I use instead of hearts of palm?
- Tinned artichoke hearts are the closest swap - similar gentle flavour and texture. White asparagus spears also work well. Use a little more of whatever you choose so the salad still feels generous.
- Do I need to cook anything?
- Not a thing. Everything comes from a tin, so it's simply a case of draining, chopping and dressing. If you're using frozen sweetcorn rather than tinned, cook and cool it first before it goes in.
- What should I serve it with?
- Its bright, tropical edge is gorgeous alongside grilled or cold fish - a fillet of bass or some flaked pollock especially. It's also a refreshing side at a barbecue or buffet.
- Can I make it ahead?
