Mango and Hearts of Palm Salad in a Passion Fruit Vinaigrette

  • Active Time 20m
  • Total Time 2h 10m

Serves 6 to 8

Ortanique on the Mile, Coral Gables, Florida . Executive Chef Cindy Hutson


  • For the Candied Pecans:
  • 1 cup sugar
  • 1 cup water
  • 8 ounces pecan pieces
  • For the Passion Fruit Vinaigrette:
  • 3 tablespoons rice vinegar
  • 6 tablespoons olive oil
  • 1/2 cup peeled and pureed passion fruit or 1/2 cup *reduced passion fruit juice
  • 1/8 teaspoon scotch bonnet pepper, seeded and diced, or 1/8 teaspoon jalapeno pepper, seeded and diced
  • 1/2 teaspoon sugar
  • Salt and freshly ground pepper
  • For the Salad:
  • Juice of 2 oranges
  • Juice of 1 lemon
  • Half of a 7.8-ounce can (4 stalks) hearts of palm, drained and thinly sliced on the bias
  • 1 firm ripe mango
  • 1 pound baby field greens or mesclun mix, washed and dried
  • 1 bunch of fresh mint, leaves removed


TO PREPARE THE CANDIED PECANS: Preheat the oven to 300 degrees F. In a small saucepan over medium heat, dissolve the sugar in the water. Add the pecans, and over medium-high heat bring to a boil; then reduce the heat to low. Gently simmer for 30 minutes, and then strain off the liquid. Place the drained pecans on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, or until the pecans are crispy. Set aside to cool.

TO MAKE THE VINAIGRETTE: Place all of the ingredients, except the salt and pepper, in a jar or plastic container with a tight-fitting lid. Close the top and shake vigorously until the dressing looks creamy. Season to taste with the salt and pepper and set aside until ready to use. If the dressing separates, just shake vigorously before using.

TO PREPARE THE SALAD: In a medium bowl, mix the orange and lemon juices together. Add the sliced hearts of palm and set aside for 1 hour. Cut the flesh of the mango away from the broad oval pit, then, with a paring knife, peel the skin from the mango. Thinly slice the flesh, transfer it to a plate, cover,and refrigerate until ready to use.

TO FINISH THE SALAD: Place the greens and mint leaves in a large mixing bowl. Drain the hearts of palm from the juice, discarding the liquid, then add them to the greens. Add the mango slices, pour the dressing over the salad and toss gently. Divide the salad among 6 to 8 salad plates and garnish with the candied pecans.

*To make reduced passion fruit juice: Place 1 cup passion fruit juice in a small

saucepan and over medium-high heat reduce down to 1/2 cup.

Recipe courtesy of Executive Chef Cindy Hutson, Ortanique on the Mile, Coral Gables, Florida

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4331

nutrition information per serving

447 calories; 31g total fat; 0mg cholesterol; 80mg sodium; 44g carbohydrates; 7g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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