Fresh vegetable salad with hearts of palm, corn & lime-cilantro dressing

Total Time
30 min
20 min
10 min
This salad is chock full of fresh vegetables and it gets an exotic flair from the addition of hearts of palm, but it's the tart vinaigrette that really makes the dish. The xanthan gum in the recipe is listed as optional in the dressing's ingredient list, but it does serve to thicken and stabilize the dressing. A plant-based fermented sugar that's a common addition to gluten-free baking because it adds fluffiness, xanthan gum is frequently found in bottled salad dressing as a thickener. Whether you opt to use it or not, the salad will be tasty, the perfect light start to a dinner off the grill.



4 Tbsp

Fresh lime juice

4 Tbsp

Extra virgin olive oil

4 Tbsp

Table salt

½ tsp, or to taste

Black pepper

½ tsp, or to taste

Uncooked scallion(s)

6 Tbsp, thinly sliced


4 Tbsp, chopped

Xanthan gum

0 tsp, optional

Romaine lettuce

8 cup(s), shredded

Hearts of palm

3 cup(s), sliced

Grape tomatoes

2 cup(s)

Cooked corn kernels

2 cup(s), or canned

Fresh radish(es)

2 cup(s), sliced

Uncooked red onion(s)

1 cup(s), sliced


  1. To make dressing, in a serving bowl, combine water, lime juice, oil, salt, and pepper; stir in scallions and cilantro. Thicken with xanthan gum (optional); set aside.
  2. Toss all salad ingredients in a large bowl; serve with dressing.
  3. Serving size: 2 cups salad with 2 Tbsp dressing