Dou Dou (豆豆)
Watercress, hearts of palm, avocado, and a creamy Dijon dressing come together in this refreshing summer salad — it’s light yet satisfying, with contrasting textures and bright, earthy flavors in every bite. 西洋菜、棕榈心、牛油果搭配 creamy 第戎芥末酱汁——这道夏日沙拉清爽怡人，口感层次丰富，每一口都充满清新自然的风味。
📹 Watch the Recipe
Recipe by Yeung Man Cooking
🥘 Why This Recipe Works
Hearts of palm — the tender inner core of certain palm trees — have a delicate, artichoke-like texture with a mildly salty, nutty sweetness that makes them a prized ingredient in tropical cuisines. Pair them with peppery watercress, buttery avocado, and juicy cherry tomatoes, and you have a salad that never feels like a compromise.
This recipe comes from Wil Yeung of Yeung Man Cooking, who brings his Cantonese-Canadian perspective to plant-based eating. The creamy Dijon-mayo dressing ties everything together with tangy brightness, while hemp hearts add a nutty finish and a protein boost.
This version: 11 ingredients, one bowl, 15 minutes.
🛒 Ingredients
For the Salad
| Red onion (红洋葱) | ¼ | Thinly sliced |
| Cherry tomatoes (樱桃番茄) | 100 g | Halved |
| Canned hearts of palm (棕榈心罐头) | 400 ml | Sliced into bite-sized pieces |
| Avocado (牛油果) | 1 | Diced |
| Watercress (西洋菜) | 75 g | Roughly chopped |
| Parsley (欧芹) | 30 g | Roughly chopped, stems included |
| Hemp hearts (火麻仁) | 2 tbsp | |
| Chili flakes (辣椒碎) | 1 tsp | Optional, for a subtle kick |
For the Dressing
| Lemon juice (柠檬汁) | 1 tbsp | Freshly squeezed |
| Olive oil (橄榄油) | 1 tbsp | |
| Dijon mustard (第戎芥末酱) | 1 tsp | |
| Plant-based mayo (纯素蛋黄酱) | 1 tbsp | |
| Salt (盐) | ½ tsp | |
| Black pepper (黑胡椒) | To taste | Freshly cracked |
👨🍳 Instructions
Step 1: Prep the Ingredients
- Thinly slice the red onion, halve the cherry tomatoes
- Slice hearts of palm into bite-sized pieces, dice the avocado
- Wash and dry the watercress thoroughly (a salad spinner works great), then roughly chop it along with the parsley
- Transfer everything to a large mixing bowl along with hemp hearts and chili flakes
Step 2: Make the Dressing
- Combine lemon juice, olive oil, Dijon mustard, plant-based mayo, salt, and pepper in a small jar
- Close the lid and shake vigorously until creamy and well combined
Step 3: Assemble and Serve
- Pour half the dressing over the salad and toss gently to coat
- Taste and add more dressing as needed
- Plate generously and serve with toasted bread, baked tofu, or a simple lemon wedge
💡 Tips & Substitutions
| Can’t find hearts of palm? | Substitute with artichoke hearts (canned or jarred) for a similar tender texture and mild flavor. |
| No watercress available? | Arugula (rocket) makes an excellent substitute — it has the same peppery kick and robust texture. |
| Not a fan of hemp hearts? | Replace with sunflower seeds, pumpkin seeds, or toasted pine nuts for crunch. |
| Making it ahead for lunch? | Keep the dressing separate until serving. Prep all chopped ingredients in advance and toss just before eating. |
📊 Nutrition
Per serving (serves 2 as a main salad)
~320 cal · Protein: 9g · Carbs: 18g · Fat: 26g · Fiber: 10g
Ingredients
Method
Notes
🌱 Why This Dish
Hearts of palm (棕榈心, zōnglǘ xīn) come from the inner core of several palm species, especially the peach palm and acai palm, native to Central and South America. Harvesting them is labor-intensive — each stem yields only a small amount — which traditionally made them a delicacy reserved for special occasions. Today, sustainable farming practices have made them more widely available, though they remain a treat in many parts of Asia where canned hearts of palm are an imported ingredient.
This salad embodies the modern plant-based approach: simple, whole-food ingredients that let each component shine. Watercress (西洋菜, xīyáng cài) has been used in Chinese soups and stir-fries for generations, but here it takes on a Western salad role — proving that plant-based eating transcends cultural boundaries. No cooking required, no complicated techniques — just fresh, vibrant ingredients and a dressing that brings them all together.
