Laura Mariano
Why Hearts of Palm and Avocado Salad Is a Must-Try
Looking for a salad that’s light, refreshing, and a little out of the ordinary? Hearts of Palm and Avocado Salad is a tropical-inspired dish that brings sunshine to your plate. With creamy avocado, crisp hearts of palm, and a zesty citrus dressing, it’s a vibrant blend of textures and flavors that feels both indulgent and wholesome.
This salad has roots in Latin American and Mediterranean cuisine, where hearts of palm are prized for their delicate flavor and versatility. Paired with ripe avocado and fresh herbs, it’s a celebration of simple ingredients done right.
Perfect for warm weather, light lunches, or elegant starters, this salad is easy to prepare and endlessly customizable. Whether served as a side dish or the star of the meal, it’s a must-try for anyone who loves fresh, flavorful food with a tropical twist.
What Are Hearts of Palm?
Hearts of palm are the tender inner core of certain palm trees, harvested primarily in Central and South America. Their flavor is mild and slightly nutty, with a texture similar to artichoke hearts—firm yet delicate, making them ideal for salads and cold dishes.
Nutritionally, hearts of palm are a low-calorie, high-fiber ingredient packed with potassium, iron, and vitamin C. They’re a great choice for those seeking plant-based options that are both satisfying and nutrient-rich.
In Latin American cuisine, hearts of palm are often featured in ceviches and salads, while Mediterranean dishes pair them with olives, citrus, and herbs. Their versatility and subtle flavor make them a favorite in vegetarian and gluten-free cooking.
Whether you’re new to hearts of palm or already a fan, this salad showcases them beautifully—highlighting their crisp texture and ability to absorb bright, tangy dressings.
Ingredient Breakdown: What You’ll Need
To make this refreshing salad, gather the following ingredients:
- Hearts of Palm: Use canned or jarred hearts of palm, sliced into rounds or half-moons.
- Avocado: Choose ripe Hass avocados for the creamiest texture. Cube just before serving.
- Cherry Tomatoes: Halved for sweetness and color.
- Red Onion or Sweet Onion: Thinly sliced for a sharp contrast.
- Fresh Herbs: Parsley or cilantro add brightness and aroma.
- Lime Juice and Zest: For tang and tropical flair.
- Olive Oil or Canola Oil: Adds richness and helps emulsify the dressing.
- Mayonnaise or Vinaigrette: Choose based on preference—mayo for creaminess, vinaigrette for a lighter touch.
- Salt and Pepper: To season and balance flavors.
Tip: Use ripe Hass avocados—they’re rich, buttery, and hold their shape well in salads. Avoid overripe fruit to keep the texture intact.
Step-by-Step Instructions
- Prepare the Hearts of Palm Drain and rinse canned or jarred hearts of palm. Slice into rounds or half-moons and set aside.
- Prep the Vegetables Cube the avocado, halve the cherry tomatoes, and thinly slice the onion. Chop herbs finely.
- Make the Dressing In a small bowl, whisk together 2 tbsp lime juice, 1 tsp lime zest, 2 tbsp olive oil (or 1 tbsp mayo), salt, pepper, and a pinch of chili flakes if desired. Adjust seasoning to taste.
- Combine Ingredients In a large bowl, gently toss hearts of palm, tomatoes, onion, and herbs with the dressing. Add avocado last and fold in carefully to avoid mashing.
- Chill & Serve Cover and refrigerate for 10–15 minutes to let flavors meld. Serve chilled or at room temperature.
Tip: Add avocado just before serving to prevent browning and maintain its creamy texture. A squeeze of lime on top helps preserve color.
Taste & Texture Profile
This salad is a delightful balance of creamy, crisp, and tangy. The avocado brings a rich, buttery texture that contrasts beautifully with the firm, slightly nutty hearts of palm. Together, they create a mouthfeel that’s both satisfying and refreshing.
The lime juice and zest add brightness, lifting the flavors and tying everything together. The dressing—whether creamy or vinaigrette-style—adds savory depth without overpowering the fresh ingredients.
Cherry tomatoes offer bursts of sweetness, while onion slices provide a sharp bite that cuts through the richness. Fresh herbs add a final layer of aroma and color, making each bite vibrant and well-rounded.
Light yet satisfying, this salad is perfect for warm days, elegant starters, or anytime you want something fresh and flavorful without the fuss.
Hearts of Palm Salad with Avocado – Fresh & Creamy Summer Recipe
Equipment
- Cutting board & knife
- Mixing bowl
- Whisk or fork
- Measuring spoons
- Serving platter or salad bowl
Ingredients
- 1 can (14 oz) hearts of palm, drained and sliced
- 1 ripe Hass avocado, cubed
- 1 cup cherry tomatoes, halved
- ¼ cup red or sweet onion, thinly sliced
- 2 tbsp chopped parsley or cilantro
- Zest and juice of 1 lime
- 2 tbsp olive oil or canola oil
- 1 tbsp mayonnaise or 2 tbsp vinaigrette
- Salt and pepper to taste
- Optional: pinch of chili flakes, edible flowers for garnish
Instructions
- Prep the Ingredients Drain and slice hearts of palm into rounds or half-moons. Cube avocado, halve tomatoes, and slice onion thinly. Chop herbs.
- Make the Dressing In a small bowl, whisk together lime juice, zest, olive oil (or mayo/vinaigrette), salt, pepper, and chili flakes if using.
- Combine the Salad In a large bowl, gently toss hearts of palm, tomatoes, onion, and herbs with the dressing. Add avocado last and fold in carefully to avoid mashing.
- Chill & Serve Cover and refrigerate for 10–15 minutes to let flavors meld. Serve chilled or at room temperature, garnished with extra herbs or edible flowers.
Notes
- Use ripe Hass avocados for the creamiest texture.
- Add avocado just before serving to prevent browning.
- Chilled ingredients enhance texture and flavor.
- Slice hearts of palm evenly for a clean presentation.
- Taste and adjust seasoning before serving.
- Add grilled shrimp or chickpeas for extra protein.
- Store in airtight container for up to 2 days; refresh with lime juice before serving.
