Introduction
This refreshing Hearts of Palm Avocado Salad is a vibrant, no-cook meal that brings a perfect balance of creamy, crunchy, and zesty flavors to your table. It’s an effortlessly elegant dish you can assemble in minutes, making it ideal for busy weeknights or last-minute entertaining. You’ll love how the simple lime dressing highlights the fresh ingredients.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- Zest of 1 lime
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- Pinch ground black pepper
- 1 can whole hearts of palm, drained, rinsed and cut crosswise into 1/2-inch pieces (14 ounces )
- 1 package gourmet medley grape/cherry tomatoes, halved (12 ounces )
- 1 jalapeño pepper (seeded and thinly sliced)
- 1/4 small red onion (thinly sliced)
- 1 avocado (peeled, pitted and sliced)
- 2 tablespoons roughly chopped fresh cilantro
- 1 tablespoon roughly chopped fresh basil
Instructions
- In a large serving bowl, whisk together the lime zest, olive oil, lime juice, sugar, salt, paprika, and black pepper until well combined.
- Add the prepared hearts of palm, halved tomatoes, sliced jalapeño, and sliced red onion to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
- Add the sliced avocado, chopped cilantro, and chopped basil to the bowl. Fold gently to combine, taking care not to mash the avocado.
- Serve immediately for the best texture and flavor.
Variations
- Deconstructed Salad Bowl: Serve all the components separately over a bed of mixed greens or grain bowl base, allowing everyone to assemble their own plate.
- Chopped Salad: For easier eating, give everything a finer chop and serve it as a chunky salsa or a topping for grilled fish or tacos.
- Marinate Ahead: For deeper flavor, combine the dressing with the hearts of palm, onion, and jalapeño up to 2 hours in advance, adding the avocado, tomatoes, and fresh herbs just before serving.
- Protein-Packed: Make it a full meal by serving it alongside or on top of grilled chicken, shrimp, or flaked canned tuna.
Tips for Success
- To easily slice the jalapeño and onion very thinly, use a mandoline slicer, being extremely careful with your fingers.
- Cut the avocado last and add it just before serving to prevent it from browning and becoming mushy.
- Taste the dressing before adding salt, as the hearts of palm can sometimes be brined.
- If your lime is hard to zest, roll it firmly on the countertop under your palm to loosen the juices and make the skin more yielding.
Storage & Reheating
FAQ
Can I make this salad ahead of time?
Yes, with a twist. You can prepare the dressing and chop the hearts of palm, onion, and jalapeño a few hours ahead. Store them combined in the fridge. Add the avocado, tomatoes, and fresh herbs right before serving.
What can I substitute for the fresh herbs?
While fresh is best, in a pinch you could use 2 teaspoons of dried cilantro and 1 teaspoon of dried basil, but add them to the dressing early so they can rehydrate.
Is this salad spicy?
It has a mild kick from the jalapeño. For no heat, simply omit the jalapeño. For more heat, leave the seeds in the jalapeño or add a pinch of red pepper flakes to the dressing.
What do hearts of palm taste like?
They have a mild, slightly tangy flavor and a firm, crisp-tender texture similar to artichoke hearts or white asparagus.
Can I use a different type of onion?
Yes, thinly sliced shallots or sweet Vidalia onion would be a good substitute for the red onion, offering a slightly milder flavor.
What if my avocados aren’t ripe yet?
