zucchini, artichoke, and hearts of palm salad

zucchini artichokes and hearts of palm saladThe best thing about cooking in the summer is not cooking in the summer.

What I mean is: it’s the best season to eat raw vegetables. Slice ’em, dice ’em, spiralize ’em — then dress ’em up with some red chili pepper flakes and citrus — and enjoy.

Which is exactly what I did here. No stove, no oven, no muss, no fuss.

If you use a whole artichoke, follow this great tutorial for how to slice it perfectly. Otherwise a can of artichoke hearts will work just fine. I’ve made it with both and they’re (almost) equally delicious.

Zucchini, Artichoke, and Hearts of Palm Salad



  • 1 zucchini, spiralized with widest blade
  • 1 can artichoke hearts, sliced thin
  • 4 hearts of palm, sliced thin
  • juice of 1 lemon
  • 2 TBSP extra virgin olive oil
  • salt and red chili pepper flakes, to taste


  1. Combine zucchini, artichokes and hearts of palm in a bowl.
  2. Toss with olive oil and lemon juice.
  3. Add salt and chili flakes to taste, then serve.


If you don’t have a spiralizer, you can simply slice the zucchini thin with a knife. And if you use a fresh artichoke, just use the hearts in the salad.

A Recipe From Jamie Stelter | www.thetvdinner.com

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