Hearts of Palm Salad Bowl

Steps

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1. 1
   Peel and thinly slice one-quarter of a red onion.
   ▶ ≈0:32
2. 2
   Slice 100g of cherry tomatoes in half.
   ▶ ≈0:44
3. 3
   Open the 400ml can of hearts of palm and cut into bite-sized pieces.
   ▶ ≈1:02
4. 4
   Peel, pit, and dice one avocado.
   ▶ ≈1:25
5. 5
   Wash 75g of watercress in cold water, spin dry in a salad spinner, and roughly chop.
   ▶ ≈1:52
6. 6
   Roughly chop 30g of parsley including the stalks.
   ▶ ≈2:48
7. 7
   Transfer all the prepared vegetables, hemp hearts, and chili flakes to a large mixing bowl.
   ▶ ≈2:58
8. 8
   In a jar, combine 1 tbsp fresh lemon juice, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tbsp plant-based mayo, 1/2 tsp salt, and pepper to taste. Shake well until creamy.
   ▶ ≈3:24
9. 9
   Pour half the dressing over the salad, toss gently, taste, and add more dressing if desired.
   ▶ ≈4:01
10. 10
    Plate the salad generously and serve with toasted bread, baked tofu, or a lemon wedge if desired.
    ▶ ≈4:35