Caribbean Rainbow Salad

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  • 2 Tbsp. olive oil, divided
  • 1 large clove garlic, thinly sliced
  • 1 lime, juiced plus 1/2 per person
  • 1 tsp. honey (or maple syrup for vegans)
  • 1 small-medium head romaine, chopped
  • 1 mango, cut into strips
  • 3 green onions, finely sliced
  • 2 stalks hearts of palm, chopped*
  • 10 mini heirloom tomatoes (or your favorite tomatoes), sliced into circles
  • 1 handful cilantro, leaves only**
  • 10 large mint leaves, roughly chopped into big chunks
  • 1 avocado, thinly sliced
  • 1 15-oz. can chickpeas, rinsed and drained
  • salt + pepper
  • hemp hearts, for topping


  1. Place 1 Tbsp. olive oil and sliced garlic in a small sauce pan, turning to coat the garlic slices in oil. Over medium heat, cook the garlic until it becomes dark and crisp (see second photo). Remove each slice and place on a small plate as it browns, and make sure none of the slices burn. After all garlic is removed, remove oil from heat.
  2. Measure 1/2 Tbsp. of the garlic oil and add it to the bottom of a large bowl. Add another 1 Tbsp. plain olive oil, the juice of 1 lime, and honey/maple syrup. Season with salt + pepper, and whisk to combine.
  3. Add romaine, mango, green onion, hearts of palm, tomatoes, cilantro, mint, avocado, and chickpeas to the same bowl, and toss to coat.
  4. Roughly chop your garlic chips and sprinkle them on top of the salad. Season with additional salt + pepper, and sprinkle the salad with hemp hearts.
  5. Serve with a half lime per person for juicing and another small drizzle of olive oil if desired.


*If you can’t find hearts of palm (I got mine at Trader Joe’s by the olives), you can sub artichokes in a pinch.
**If you’re a cilantro hater, use basil! Roughly chop it and use it in place of the cilantro.

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