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Chilled Hearts of Palm With Asparagus and Coconut Lime Dressing

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“This is a chilled salad recipe that is included in a cookbook titled Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii. It was attributed to the Manele Bay Hotel restaurant on the island of Lana'i, Hawaii.”

Ingredients Nutrition

  • 20 asparagus spears, blanched and chilled
  • 1 lb hearts of palm, thinly sliced
  • 1 japanese cucumber, thinly sliced
  • 12 lb mixed baby greens
  • 14 cup roasted macadamia nuts, chopped (garnish)
  • Coconut Lime Dressing
  • 12 cup coconut milk
  • 14 cup rice wine vinegar
  • 18 cup lime juice
  • 3 tablespoons honey
  • 1 cup canola oil
  • salt and pepper, to taste


  1. In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
  2. In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
  3. To serve, sprinkle macadamia nuts on each serving.

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