Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Snap Pea and Hearts of Palm Salad

45 Minutes
8 People
Pile of raw snap peas on dark wooden table.


1/2 lb fresh hearts of palm
1 lg red bell pepper
1/2 lb sugar snap peas
1/2 tsp crystal sea salt

3/4 cup tropical fruit puree
2 Tbsp champagne vinegar
1 Tbsp extra-virgin olive oil
1 Tbsp minced scallions
1 Tbsp water
1 tsp low-sodium tamari sauce
1 tsp minced jalapeño peppers

For Tropical Fruit Puree, place 1 1/4 cups fruit of choice, such as guava, mango or papaya, and 1/4 cup cane sugar in a blender container. Puree until smooth.


  1. Peel the outer layer of the hearts of palm and thinly slice. Julienne the red bell pepper and the snap peas.

  2. In a small bowl, combine all ingredients for dressing and mix well.

  3. Toss the vegetables with the dressing until well combined and sprinkle with salt. Divide evenly into 8 servings.


Calories 65
Protein 3g
Sodium 294mg
Carbohydrates 9g
Fat 3g
Fiber 3g
Cholesterol 0mg
Servings 8