Escape to the tropics with this colorful, refreshing salad, featuring creamy avocado, tender hearts of palm, zesty citrus dressing. Ideal for summer picnics, light lunches or a fancy starter, this dish is an exuberance of textures and flavors — creamy, crunchy, tangy and fresh all at the same time. It’s also gluten-free, vegan-friendly, and made in 15 minutes!
Ingredients
(Serves 4–6)
Salad Base:
- 1 (14-oz) can hearts of palm, drained and cut into 1-inch rounds
- 2 ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- ½ an English cucumber, thinly sliced
- ¼ red onion, thinly sliced
- 1 cup of mixed greens such as arugula, spinach or butter lettuce
Citrus Dressing:
- 3 tbsp fresh lime juice (or lemon juice)
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey (or use agave syrup to make vegan)
- 1 garlic clove, minced
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh cilantro or parsley
Optional Add-Ins:
- 1 mango, diced (the tropical sweet note)
- 1 jalapeño, seedy and minced (for heat)
- ¼ cup toasted coconut flakes or sesame seeds
Instructions
Prep the Veggies:
- In a large bowl, stir together hearts of palm, avocado, cherry tomatoes, cucumber, red onion and mixed greens gently.
Make the Dressing:
- In a small bowl, whisk together lime juice, olive oil, honey, garlic, salt and pepper, and cilantro.
Assemble the Salad:
- Drizzle dressing on the salad and toss gently to coat (avocado is fragile!).
- Sprinkle with optional extras, such as mango, jalapeño or coconut flakes.
- Serve Immediately or chill for 15 minutes allow flavors to meld.
Tips & Variations
🌱 Dietary Tweaks:
- Vegan: Substitute agave for honey.
- PROTEIN BOOST: Grilled shrimp, chicken or chickpeas.
- Nut-Free: Omit coconut flakes; replace with toasted pumpkin seeds.
🍋 Flavor Twists:
- Mediterranean: Replace lime with lemon; add Kalamata olives and feta.
- Some Kick: Add chili flakes or a spoonful of hot sauce.
- Herb Swap: Replace the cilantro with mint or basil.
🥑 Prep Hacks:
- Prevent Browning: Spritz avocado with additional lime juice before mixing.
- Make Ahead: Prepare dressing and chop veggies (except avocado) 1 day ahead.
Serving & Storage
Serving Ideas:
- Beachside Vibes: Serve with grilled fish tacos and coconut rice.
- Brunch Star: Pass with quiche or avocado toast.
- Refined Starter: Serve as individual plates garnished with edible blossoms.
Storage Tips:
- Fridge: Undressed salad (without avocado) 1 day Fold in avocado and dressing right before serving.
- Skip Freezing: Hearts of palm and avocado don’t freeze well.
FAQ
Q: Can I use fresh hearts of palm?
A: Absolutely! Seek them out at specialty markets — peel and thinly slice.
Q: What can I use in place of hearts of palm?
A: Artichoke hearts or canned white asparagus work in a pinch.
Q: How do I choose ripe avocados?
A: Give them a gentle squeeze — they should give a little but not feel mushy.
Q: Can I make this nut-free?
A: Yes! Skip coconut flakes or substitute toasted sunflower seeds.
Final Thoughts
This Hearts of Palm and Avocado Salad Is a Taste of Paradise on a Plate — Light But Filling, and Completely Flexible Whether you’re entertaining for the evening, or just in need of a fast, healthy meal, it’s a surefire crowd-pleaser. Pro tip: Double the dressing to drizzle on grilled veggies later!
Tried it? Post your palm tree avocado-ness with #PalmAvocadoMagic! 🌞📸