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Kalyn's Kitchen

Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing

Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing is an interesting twist on summer tomato salads, but if you like Thai food you’ll like this salad! Check out Salad Recipes to find more tasty tomato salads!

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Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing found on KalynsKitchen.com

It’s no secret that I love, love, love Green Zebra tomatoes. I also love Brandywines, which are the other type of tomato I used in this Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing.  If you don’t happen to have those tomato varieties, you can make this with any type of flavorful fresh tomatoes, but the salad will be prettier if you can get at least two different colors.

Now that my garden tomatoes are finally starting to get ripe I’ve been looking for new recipes using fresh tomatoes.  The idea for a tomato salad with Asian flavors came from Melissa Clark and I think her salad sounds delightful, but I went off in a slightly different direction when I ended up trying it.  If you like the way Thai foods are a blend of many different flavors, I’m guessing you’ll like the spicy dressing on this salad. And if you don’t want to use hearts of palm, just use a few more tomatoes in your version!


Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing found on KalynsKitchen.com

I cut the tomatoes into wedges and then let them drain in a colander for about 15 minutes.  (If you’ve never done this, you’d be amazed how much liquid will drain off.) I also love hearts of palm, and I knew they were good with tomatoes so I couldn’t resist using some in this salad.  If you don’t want to buy them, I’d just make the salad with a few more tomatoes.  If you do use them, break the hearts of palm into rings or cut them in half-moon shapes if they don’t break apart. I used about 1/3 cup each of sliced green onions and chopped fresh mint.  Cilantro or Thai basil are two other herbs that would also work. Combine all the ingredients in a bowl, add the dressing, and gently stir to coat the salad with dressing.  Serve right away; this doesn’t keep more than a couple of hours.

Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing found on KalynsKitchen.com

Make it a Meal:

This would taste great with something like Grilled Sriracha-Sesame Turkey Meatballs or Soy-Grilled Mahi Mahi with Korean Dipping Sauce.

More Salad Recipes with Tomatoes or Hearts of Palm:

Green Goddess Tomato-Mozzarella Stacks from Kalyn’s Kitchen
Fresh Heirloom Tomato Salad from White on Rice Couple
Caprese Salad with Red and Green Tomatoes and Kiwifruit from Kalyn’s Kitchen
Palm Heart Cherry Tomato Salad from Weird Combinations
Hearts of Palm Salad with Tomatoes, Olives, and Feta from Kalyn’s Kitchen
Springtime Hearts of Palm Salad from From Argentina with Love
Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette from Kalyn’s Kitche
Avocado and Hearts of Palm Salad from My Kind of Food
Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime from Kalyn’s Kitchen

Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing

Try this Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing for an interesting twist on a summer tomato salad.

Ingredients:

Salad Ingredients:

  • 4 cups tomato wedges, preferably a mixture of at least 2 colors of tomatoes (I used Green Zebras and Brandywines)
  • 1 cup thickly-sliced hearts of palm (one 15 oz. can or half of a 25 oz. bottle)
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh mint (cilantro or Thai basil could also be used)

Dressing Ingredients:

  • 2 T fresh-squeezed lime juice
  • 1 T rice vinegar (not seasoned)
  • 1 T fish sauce
  • 1 tsp. Sriracha Sauce (or less if you want it less spicy)
  • 1 tsp. sweetener of your choice
  • 1/2 tsp. Thai Red Curry Paste (optional, but it’s adds a nice complex flavor)
  • 1/2 tsp. garlic puree (from a jar)
  • 1 T grapeseed oil (or peanut oil; do not use olive oil)

Directions:

  1. Cut tomatoes into wedges and put them in a colander to drain while you prep the other ingredients.
  2. Drain the hearts of palm and slice into thick slices, then break the slices into rings (or cut them into half-moon shapes if they don’t break into rings.)
  3. Slice enough green onions to make 1/3 cup.
  4. Wash, dry, and chop fresh mint, cilantro, or Thai basil.
  5. Put the lime juice, rice vinegar, fish sauce, Sriracha Sauce, Thai Red Curry Paste, and garlic puree into a glass measuring cup and stir until the curry paste is mixed into the other ingredients, then whisk in the oil.
  6. Taste the dressing and if it seems a bit strong to you, add a tiny bit more oil.
  7. Put all the salad ingredients into a bowl, add the dressing, and stir gently to combine.
  8. Serve right away; this does not stay good for more than a few hours.

Notes:

This recipe inspired by Southeast Asian Tomato Salad by Melissa Clark.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing is loaded with healthful low-glycemic ingredients, and if made with an approved sweetener it would be approved for any phase of the South Beach Diet. Tomatoes are especially low in carbs, but this could be okay for low-glycemic diets.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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    12 Comments on “Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing”

  1. Such a flavorful and colorful tomato stuff. That spicy sting will definitely give a great twist on this salad. I love it.

  2. YUM! this sounds great, will try it out with the tomato's from my garden 🙂

  3. Thanks Karina. Lately I am craving those Thai flavors!

  4. Brilliant to pair Thai dressing with a tomato salad. Fresh and spicy. So good.

  5. Dave it's definitely NOT soup season here; still have temps in the high 90s!

    Pam, thanks. It will be a repeater for me, that's for sure.

  6. Love the combination of flavors and textures in this dish.

  7. I am getting geared up for soup season now… needed a kick in the pants to remind me that summer salad season is still with us

    Dave

  8. Donna, I love the Thai flavors too and really liked this.

    Joanne, I know what you mean. There are no *bad* heirloom tomatoes, that's for sure.

    Britt, lucky you. Thai basil just went on my list for next year's garden!

  9. I love this idea. We have a ton of thai basil in the garden. This will be a great way to use it up.

  10. I'm pretty sure I couldn't pick a favorite heirloom tomato…they're all just so good! I love the sound of that Thai dressing. I think it compliments the tomatoes really well!

  11. Thai is my favorite Asian cuisine. LOVE the dressing – this is now on my Must Try List!

    Cheers ~ Donna