{Recipe} Asparagus, mango and hearts of palm salad

On Sunday, Husband went out of town for a few days. I guess his absence left my heart feeling empty, because this salad is full of hearts! Hearts of palm and Hemp Hearts. 

If I had to describe the taste of this salad I would say it's spring-to-summer. The flavors are generally very springy but the lime juice and mango give it a little summer kick. Perfect for late May!

Asparagus, Mango and Hearts of Palm Salad

(Recipe adapted from Kalyn's Kitchen.)

Salad Ingredients

1 can hearts of palm (14 oz)

2/3 c. cilantro, chopped

2 mangoes, chopped

4-5 radishes, sliced thin

1/2 lb asparagus spears, cut into 1-2 in. strips

1/2 c. feta cheese (I didn't do this, but in retrospect I think it would be delicious)

Hemp Hearts or other hemp seeds (1 TBSP per salad as optional topping)

Dressing Ingredients

Juice of 2 limes

1 tsp Dijon mustard

2 TBSP olive oil

2 TBSP apple cider vinegar

To Prepare the Salad

Drain and rinse the hearts of palm (to remove excess sodium). Chop into 1/2-inch segments and separate the rings with your fingers. 

I forgot to snap a picture after I chopped them up. Oops!

Next chop the cilantro, asparagus, mangoes and radishes.

It's hard to tell in the photo, but this organic asparagus was GIANT.

Optional step: Taste test the mango. More than once.

I use my mandolin to slice radishes. I prefer them to be super thin so they aren't quite so strong.

Bring a pot of water to a boil and add the cut asparagus. Let cook for 2-3 minutes (or longer if you have teenage mutant ninja asparagus like I did); drain and rinse with cold water immediately.

To Make the Dressing

Mix lime juice, Dijon mustard, olive oil and vinegar together. Taste and adjust ingredients as desired.

Put it All Together

Mix all prepared ingredients and toss with dressing until coated.

Then, just top with Hemp Hearts before devouring. Enjoy!