Hearts of Palm Ceviche Pasta Salad
This Hearts of Palm Ceviche Pasta Salad is a refreshing and plant-based twist on traditional ceviche, combining zesty citrus flavors and tender hearts of palm with a pasta base. Perfect as a light side dish or a vibrant main course, this recipe uses simple ingredients to create a satisfying meal.
Ingredients
- 1 can 14 oz Hearts of Palm (sliced): The star ingredient mimicking the texture of raw seafood.
- 8 oz Pasta:
- 2 tablespoon Lemon Juice: Adds the essential citrusy brightness.
- 2 tablespoon Olive Oil: For richness and smooth flavor.
- ¼ cup Red Onion finely sliced or white: Provides a sharp, savory bite.
- ¼ cup Fresh Mint chopped: Adds refreshing herbal notes.
- Salt and Black Pepper to taste: To enhance and balance the flavors.
- Old bay seasoning & or nutritional yeast
- Sun Dried Tomatoes
Instructions
- Prepare the Pasta: Cook the hearts of palm pasta according to the package instructions. Drain, rinse, and let cool.
- Mix the Ceviche Base: In a large bowl, combine sliced hearts of palm, red onion, and fresh mint.
- Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over the hearts of palm mixture and toss to combine.
- Combine: Gently mix the cooled pasta into the ceviche base until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Garnish with additional fresh mint and enjoy in lettuce cups or as a standalone salad.