Photography by Barry Frankel
Chef Hilary is a Maui Culinary Academy graduate, with a secondary degree in plant-based cuisine. She has been a private chef on Maui for the last 2.5 years serving private clients and retreats island-wide. Her main passion is healthy food preparation and helping clients with food allergies and restrictions.
"This salad gets rave reviews at the retreats I cook for a few times a year. The dressing doesn’t have garlic, as I have several clients with sensitivities. Add a clove to the dressing if you wish."
Featured Farms: Kumu Farms, Ono Farms, and Kahanu Aina Greens
Course: Salad
Author: Chef Hilary Barsby


  • Salad Spinner
  • Sheet Pan
  • Blender



  • 1 Bag Kumu Farms Mixed Greens
  • 1 Heart of Palm
  • 1 Avocado
  • 3 Medium-sized Roasted Chioggia Beets
  • ½ Cup Toasted Macadamia Nuts
  • 1 Bag Sunflower Sprouts

Dressing ( 1 Pint )

  • 1 Preserved Meyer Lemon Rinsed Well Before Making Dressing
  • ½ Cup Fresh Tarragon Stripped from Thick Stem
  • 2 Tbsp. Local Honey
  • Cups Extra Virgin Olive Oil
  • Sea Salt and Black Pepper To Taste


Prepare Salad Ingredients.

  • Wash and spin salad greens.
  • Shave heart of palm, and set aside.
  • Dice or slice avocado into strips.
  • Peel and cube beets, and roast in a 375-degree oven with avocado oil, salt, and thyme for 20 minutes or until tender.
  • Place raw macadamia nuts on a sheet tray. Bake in a 350-degree oven until toasted, 5-7 minutes.

Prepare Dressing.

  • Place all ingredients into a high-speed blender (such as a Vitamix or Blendtech), and blend for 15 seconds or until smooth.
  • Adjust seasoning with salt and pepper. Thin the dressing with a splash of water if it is too thick.

Assemble and Serve.

  • Place greens into a salad bowl with some of the beets, heart of palm, and sprouts.
  • Toss with 3 tablespoons of dressing to start and add more to your liking.
  • Place onto plates and garnish with additional ingredients.
  • Grind fresh sea salt and black pepper over the top.