Hearts of palm, which are popular in Latin cooking, are tangy and tender, with a pleasant crunch. Here the hearts of palm are tossed in a refreshing salad with watercress, tomatoes, salty olives and juicy navel oranges. Terrific Green Salads
Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith; working over a bowl, cut in between the membranes to release the sections. Squeeze the membranes to get 1/4 cup of the orange juice. Save the remaining orange juice for another use.
In a large bowl, whisk the orange juice and lemon juice with the olive oil; season with salt and pepper. Add the orange sections, watercress, tomatoes, hearts of palm and olives and toss well. Serve immediately.