Hearts of Palm Recipes for Salads, Sides, and More

I’ve always enjoyed cooking with hearts of palm because it brings such a unique crunch and light flavor to meals.

They have a mild flavor and tender texture that work well in everything from crisp salads to creamy dips.

I’ve sliced them into pasta dishes, tossed them with avocado for quick appetizers, and even used them as a plant-based swap for seafood in tacos.

What makes them so useful is how easily they take on seasonings and sauces, giving you a lot of freedom to experiment.

And honestly, I never get tired of finding new ways to use them!

1. Hearts of Palm and Avocado Salad with Citrus Dressing

The crisp hearts of palm go so well with creamy avocado, it’s a combo I keep coming back to.

Citrus dressing keeps it bright and lively.

Orange segments bring a mellow sweetness that balances out the tang. I highly recommend it.

Chilling the hearts of palm before slicing? Makes the whole salad feel extra refreshing.

Arugula adds a peppery kick if you want more bite. The textures just play off each other in a way that’s hard to beat.

2. Vegan Hearts of Palm ‘Crab’ Cakes

Shredded hearts of palm give you that flaky texture, making them a pretty convincing crab cake swap.

Mix in chickpeas or artichokes for extra flavor and structure.

Old Bay is essential because it gives you that classic seafood vibe, no actual fish needed.

Pan-frying gets the outside golden and crisp, the inside stays moist. That’s the sweet spot.

Pair with a simple vegan remoulade for a punchy, tangy dip.

3. Hearts of Palm Tacos

Season hearts of palm with smoky spices, they soak it up and make a killer taco filling.

Grill or pan-fry for a bit of crunch outside, tender inside. It’s a solid fish taco stand-in.

Crunchy slaw (cabbage, radish) and a squeeze of lime keep things fresh and balanced.

Lightly battering the hearts of palm before cooking gives you an extra-crisp shell. I’m a fan.

Honestly, the briny note from hearts of palm brings a subtle ocean-like flavor that just fits in a tortilla.

4. Creamy Hearts of Palm Pasta Alfredo

Swap out heavy cream for hearts of palm and you get a lighter Alfredo that still feels rich.

Their natural creaminess blends right into the sauce and coats pasta beautifully.

Using hearts of palm pasta with Alfredo sauce keeps carbs lower but doesn’t skimp on texture.

Finish with fresh parsley for a pop of color and a fresh note. It really helps balance the dish.

5. Hearts of Palm Ceviche

Soaking hearts of palm in lime juice gives them a texture that’s surprisingly close to seafood.

Diced tomatoes add a juicy sweetness that plays off the citrus nicely.

I like the crunch of onion and the brightness of cilantro, it makes everything feel super fresh.

Add jalapeño or even habanero for a little heat.

6. Vegan Lobster Rolls With Hearts of Palm

Hearts of palm shred into pieces that look and feel a lot like lobster. Kind of wild, honestly.

Mix with vegan mayo, lemon, and Old Bay, and the flavors just pop.

Toasted buns add that perfect crunch against the creamy filling. Don’t skip it.

Chilling the mixture before serving helps it hold together and amps up the refreshment factor.

7. Hearts of Palm and Quinoa Salad with Roasted Veggies

Tender hearts of palm, fluffy quinoa, and caramelized roasted veggies. So much texture going on here.

Roasting brings out a deeper flavor in the veggies that really works with the mild hearts of palm.

Drizzle with balsamic glaze for a tangy-sweet finish if you’re feeling fancy.

This salad keeps well for meal prep, too. Quinoa and roasted veggies hold up in the fridge.

I think the hearts of palm add a refreshing bite that cuts through the roasted richness.

8. Hearts of Palm Stir-Fry with Garlic and Ginger

Hearts of palm give a light but hearty texture, great as a noodle swap or just tossed into the stir-fry.

Sauté garlic and ginger first, let the aroma do its thing.

Quick-cooking veggies like bell peppers or snap peas keep their crunch and balance the hearts of palm.

Serve everything over jasmine rice so the sauce soaks in. That’s the move.

If you want heat, a spoonful of sambal or chili flakes works great.

9. Panned Fried Hearts of Palm Skewers with Chimichurri

Pan fry hearts of palm and you get this smoky char that plays off their mild flavor.

The texture holds up on skewers, so you can cook them with veggies or chicken if you’re into that.

Chimichurri sauce brings herbs and garlic, so fresh and so good.

I like brushing on a little more sauce right after grilling, it locks in the flavor.

10. Hearts of Palm Vegan Calamari

Hearts of palm have a naturally tender, flaky bite that’s oddly close to seafood.

Bread and fry them, now the outside’s golden and crisp, inside stays soft.

I think a light seasoned flour or tempura batter gets you the best crunch, letting the mild flavor shine through.

Lemon wedges or a dipping sauce on the side—simple and classic.

The neutral taste of hearts of palm lets your seasoning do the talking.

Vegan calamari is a fun seafood alternative.

11. Hearts of Palm and Tomato Bruschetta

Diced hearts of palm, tomatoes, garlic, and basil on toasted bread—simple, but it feels special.

The hearts of palm give a gentle crunch that plays well with juicy tomatoes.

Toast the bread until it’s golden and sturdy so it can handle the toppings.

Drizzle with olive oil or a splash of balsamic for extra flavor.

12. Hearts of Palm Risotto with Lemon and Peas

Creamy arborio rice and tender hearts of palm make a surprisingly good pair.

The hearts of palm add a mild, slightly firm bite that stands up to the creamy risotto.

Fresh lemon zest brightens things up, so it never gets too heavy.

Peas pop with color and sweetness against the citrus.

Stir in mascarpone or Parmesan at the end for extra creaminess if you’re feeling indulgent.

Lemon and hearts of palm together keep the risotto fresh but still comforting.

13. Hearts of Palm Pizza with Artichokes and Olives

Top your pizza with hearts of palm for a light crunch and mild flavor that balances out briny olives and tender artichokes.

Slice hearts of palm into thin rounds so they bake evenly and blend in with everything else.

A hot pizza stone gives you that crisp crust—worth the extra step if you ask me!