Course Salad
Dietary Need Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Soy Free
Servings 4 Servings


  • 2 cans (14 ounces) each hearts of palm, equal to 1 pound drained weight
  • 16 asparagus spears
  • 2 cups unsalted cooked or canned white beans drained
  • 1 small red onion sliced into rings
  • ½ cup Lemon-Parsley Dressing


  • Grill the hearts of palm and asparagus on a hot grill for 3–4 minutes per side.
  • Transfer to a large bowl and let cool.
  • Add the beans, onion, and dressing and stir until well combined.
  • Serve chilled or at room temperature.


Per serving: calories: 183, protein: 13 g, carbohydrates: 32 g, fat: 1 g, calcium: 148 mg, sodium: 426 mg, dietary fiber 10 g