Cucumber, Hearts of Palm, and Broccoli Salad

Cucumber, Hearts of Palm, and Broccoli Salad


Seeing how my father has been a vegetarian for 45 years (most of my life), I grew up eating salads every. night. of. the. week! You would’a thought I was tired of eating salads. But nothing could be further from the truth. Don’t get me wrong, sometimes I go a few days without one, but I realize very quickly how much I miss it when I don’t have it.

You see, just like the caterpillar from Eric Carl’s famed children’s book, I know the magic of salads. There is something deeply primitive about a green salad.

Deeply…. primitive?


The simplicity speaks to our most basic parts. The most down-to-earth. There’s something incredibly satisfying about the “fruits” of the earth.

The ingredients of a salad literally speak to your most basic parts… your genes. The food is broken down into it’s smallest molecules that then become you. And these molecules dictate which of your genes are turned on and which are turned off. This is the work of epigenetics – the way your food and environment acts on or exerts effects on your genes.

As with most of my cooking – it’s simple. This serves two purposes: 1. I’m lazy in the kitchen (I don’t like to clean a lot of dishes), and 2. I am usually short on time (or I’d rather be doing something other than meal prep).

So my salads are simple too. Usually with less than 10 ingredients (including the salad dressing). Check it out. This salad has cucumber, hearts of palm, Cannellini beans, kale, avocado, broccoli, garlic, lemon juice, olive oil, salt and pepper. Okay, technically this one has 11 but who counts salt and pepper as ingredients? The dressing is really a condiment, right?

Okay, your turn. Got a favorite salad recipe you want to share? Leave me a comment. You know I can’t resist a good salad!

Cucumber, Hearts of Palm, and Broccoli Salad

Course Salad
Keyword salad, vegan, vegetarian, plant-based, antioxidant-rich
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Regina Topelson


  • 2-3 leaves Kale (depending on how big they are and how much salad you want to make.)
  • 3 inch segment of cucumber
  • 1/2 avocado
  • 1 cup steamed or raw broccoli
  • 2 segments Hearts of Palm
  • 1/2 cup Canellini beans (or other white bean)
  • 2 cloves garlic minced
  • 1/2 lemon juiced
  • 1 1/2 tsp olive oil extra virgin
  • salt and pepper to taste


  1. Cut kale leaves into pieces.

  2. Cut cucumber into bite-sized pieces.

  3. Cut avocado in half and score into dice.

  4. Cut broccoli into pieces.

  5. Slice Hearts of Palm into discs.

  6. Place all ingredients into salad bowl.

  7. Mince garlic and add to bowl.

  8. Squeeze half a lemon onto salad.

  9. Drizzle with olive oil.

  10. Sprinkle with salt and pepper.

  11. Mix and enjoy.