Categories: Salad
Ingredients
- 8 slices bacon or pancetta
- 2- 14.5 oz. cans hearts of palm, drained
- 1/4 cup plain yogurt
- 2 limes, zested and juiced
- 1/4 cup canola oil
- 1/2 tsp kosher salt
- 3 hearts of romaine, quartered lengthwise
- 10 oz. cherry tomatoes, halved or quartered
- 1/2 red onion, thinly sliced
- 1/4 cup toasted sunflower seeds
Directions
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In a medium skillet, cook the bacon, turning occasionally, until crispy, 6-8 minutes. Transfer to a paper towel-lined plate. Let cool; coarsely crumble.
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In a blender, puree the hearts of palm, yogurt, lime zest and juice, oil and salt until creamy, about 2 minutes. Transfer the dressing to a mason jar and thin with water by the tbsp. ful until still thick but pourable. Season with pepper; seal.
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Arrange the romaine, tomatoes and onion on a platter, drizzle with the dressing and sprinkle with the bacon and sunflower seeds.