Last Updated on April 1, 2026 by Sarah Leadon
This vegan conch salad, or hearts of palm salad, is flavorful and so easy to make. It has a zesty flavor and is filled with fresh vegetables, making it the perfect light salad for any occasion.
This hearts of palm salad is inspired by Bahamian conch salad. It has the same bright flavors as conch salad but swaps out conch meat for tender hearts of palm. It’s the perfect vegan twist.
Plus, since it’s completely vegan, you can eat it any time of the year, including during the holidays. You don’t have to fret about not having a conch during the summer months since it’s vegan, and there is no closed season.
This hearts of palm salad makes the perfect light and refreshing appetizer. It also works as a palette cleanser.
What is Conch Salad
Conch salad is a salad made with fresh conch meat, diced vegetables (tomatoes, onions, bell peppers,, and a tangy citrus dressing). It’s like a ceviche but with conch instead of fish.
This no-cook dish takes advantage of conch in Bahamian waters and fresh produce available year-round.
There are also modern twists like tropical conch salad, which includes mango or pineapple, and this vegan version, which uses hearts of palm.
Conch salad is a staple Bahamian dish. In Nassau, you can find it at street-side stalls under the Potters Cay dock, at Arawak Cay, or in Gambier Village. You will also find conch salad in several areas on the Family Islands.
Ingredients
- Whole hearts of palm
- Tomatoes
- Bell peppers
- Cucumber: Traditionally, Bahamian conch salad does not contain cucumbers. But I think they add a refreshing crunch to this vegan conch salad.
- Red onion
- Parsley
- Goat pepper (Scotch Bonnet pepper)
- Lime juice
- Orange juice
- Salt
How To Make Vegan Conch Salad
This vegan conch salad is simple and easy to make.
Dice the vegetables (hearts of palm, tomato, red bell pepper, yellow bell pepper, cucumber, red onion, parsley, and goat pepper), add them to a medium bowl, and toss to combine.
Next, add the fresh lime juice, orange juice, and salt and mix until combined and enjoy.
Tips For Making Vegan Conch Salad
Adjust the spice levels. This hearts of palm salad is quite spicy. It uses 1/2 small goat pepper (scotch bonnet pepper). While it may look like it’s not spicy, this little pepper packs a punch. Use 1/4 of the pepper for a milder flavor. You can also substitute a milder pepper like habanero or jalapeno pepper.
Refrigerate the vegan conch salad. The salad will be delicious right away. But letting it sit in the fridge allows the flavors to meld.
Variations
Instead of using hearts of palm, you can use one of these variations.
Cauliflower: Cauliflower will give the salad a mild, crunchy texture, and it will soak up the dressing. Blanch cauliflower florets in boiling water, then shock them in ice water so they stay crisp. Chop them into small pieces and follow the rest of the recipe as written.
Jackfruit: You can use a young, unripe jackfruit. It will give the vegan conch salad a meatier texture that mimics the real texture of the conch. If you are using canned jack fruit, rinse it and drain it well before mixing it with other ingredients. You can chop it small or shred it before adding it to the other ingredients.
Storage Instructions
To store vegan conch salad, place it in an airtight container. Store it in the fridge for 2 days. Stir it before you serve it to redistribute the dressing.
Why Do Bahamians Call Scotch Bonnet Peppers Goat Peppers
There are so many theories about what we call Scotch bonnet peppers or goat peppers. For example, some people say the peppers are as strong as a goat’s kick. Some say the peppers are so hot, its like a goat hit you over the head and knocks you out. Others say the name reflects our culture.
The truth is it’s just what we call stock bonnet peppers. It’s part of our culture. It’s just like how other cultures have unique names for everyday things. For example, in Jamaica, they call green onions “escallion.” In France, orange bell peppers are often called “poivron doux” (sweet pepper).
So, whether you call it a Scotch bonnet, a goat pepper, or just “that spicy one,” the name carries a story that’s uniquely ours.
Serving Suggestions
You can serve this vegan conch salad on its own as an appetizer. You can also serve it as a side dish at a picnic or BBQ. You can use it as a topping for avocado toast or tacos.
Recommended:
Gluten-Free Pasta Salad
Zesty Quinoa Zucchini Salad
Gluten-Free BLT Pasta Salad
Vegan Conch Salad (Hearts Of Palm Salad)
4
servings10
minutes0
minutes64
kcal8.9
Net Carbs10
minutesThis Vegan Conch Salad is a plant-based twist on the classic Bahamian dish. Made with hearts of palm, fresh vegetables, and a zesty citrus dressing, it’s light, refreshing, and perfect for any occasion. Enjoy it as an appetizer, side dish, or healthy snack!
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Ingredients
1 X 14.11oz can of whole hearts of palm, drained, halved, diced small
1 medium tomato, diced small
1/2 red bell pepper diced small
1/2 yellow bell pepper, diced small
½ medium cucumber, deseeded, diced small
1/2 medium red onion, diced small
1/3 cup fresh parsley, roughly chopped
1/2 small goat pepper (scotch bonnet pepper), seeds removed, diced
Juice of 1 lime
Juice of 1/2 an orange
½ teaspoon salt
Directions
- Add the hearts of palm, tomato, red bell pepper, yellow bell pepper, cucumber, red onion, parsley, and goat pepper and toss to combine.
- Add the lime juice, orange juice, and salt and toss to combine.
- Serve the vegan conch salad immediately, or wrap it with plastic wrap and refrigerate it for a few hours to let the flavors meld.
Notes
- The nutritional values presented below are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
Nutrition Facts
- Total number of serves: 4
- Calories: 64kcal
- Fat: 0.7g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 363mg
- Potassium: 360mg
- Carbohydrates: 13.7g
- Fiber: 4.8g
- Sugar: 6g
- Protein: 3.6g
- Calcium: 83mg
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