Artichoke and palm heart salad

  • Preparation 5 min
  • Refrigeration 30 min



  • 3x 398ml cans hearts of palm, sliced
  • 2x 398ml cans artichoke hearts (tough leaves removed), quartered
  • 1/4 cup finely chopped fresh parsley leaves
  • 1/4 cup finely chopped fresh basil leaves
  • About 3 tbsp. white balsamic vinegar
  • Salt and freshly ground pepper



  • In a large bowl, add ingredients and season with salt and pepper. Mix gently and taste. Adjust seasoning if necessary. Set aside in the refrigerator for 30 minutes before serving.