Hearts of Palm Salad with Avocado – Fresh & Creamy Summer Recipe
This Hearts of Palm and Avocado Salad is a fresh, creamy, and satisfying dish that’s perfect for warm-weather meals or light lunches. With buttery avocado, tender hearts of palm, juicy tomatoes, and a zesty lemon dressing, it’s a simple yet elegant salad that comes together in minutes. Naturally gluten-free and packed with healthy fats, it’s a great choice for plant-based eaters or anyone craving something crisp and flavorful.
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.