Hearts Of Palm Salad Recipe
This Hearts Of Palm Salad recipe is made to let the delicate flavor of hearts of palm shine instead of covering it up. Learn exactly how to prep canned hearts of palm, when to add the avocado, and how to keep the salad fresh and vibrant every time.
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This Hearts Of Palm Salad Is Bright, Creamy And Ready In 15 Minutes
If you’ve ever spotted a can of hearts of palm at the grocery store and wondered what to do with it, this Hearts of Palm Salad recipe is a great place to start. Tender hearts of palm are tossed with creamy avocado, juicy tomatoes, fresh herbs and a bright lime vinaigrette for a simple side dish that’s ready in just 15 minutes.
The biggest mistake many hearts of palm salads make is adding too many ingredients that compete with the star of the show. After several rounds of testing, we found that keeping the dressing light and using avocado, onion and herbs lets the mild, delicate flavor of the hearts of palm really shine. It’s a fresh side dish that pairs really well with grilled meats, seafood or Tex Mex favorites.
Why You Will Love Heart of Palm Salad
- No lettuce means this salad is hearty enough for meal prep lunches and summer picnics and cookouts without getting soggy.
- It comes together in about 15 minutes with mostly pantry and refrigerator staples.
- It’s an easy way to use canned hearts of palm if you’ve never cooked with them before.
Hearts Of Palm Salad Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- hearts of palm – the star of the recipe. We recommend canned hearts of palm packed in water. Give them a quick rinse to remove most of the brine, then slice them into thick coins so they hold their shape when tossed.
- tomatoes – grape tomatoes or cherry tomatoes (any variety – red, yellow or a mix) add a burst of juicy freshness.
- jalapeno pepper – adds a touch of heat that balances the sweetness of the tomatoes.
- onion – we like red onion here, but yellow or white onion work just as well. It adds some crunchy texture and a little bite. Use a small shallot for a milder flavor.
- avocado – adds creamy richness without cream. Choose an avocado that’s ripe but still slightly firm so it holds together.
- cilantro – adds fresh flavor that works especially well with the lime dressing.
- basil – gives the salad a subtle sweetness that complements both the tomatoes and avocado. If you only have one of the two herbs, that’s perfectly fine.
- lime – both lime juice and lime zest will give the dressing a bright citrus flavor. Lemon juice and zest work in a pinch.
- olive oil – forms the base of the vinaigrette. Use a good quality extra virgin olive oil if you have it.
- sugar – just a pinch softens the sharpness of the lime juice without making the dressing taste sweet.
- paprika – for subtle smokiness and color.
- salt and pepper – essential for bringing all of the fresh flavors together.
How To Make Hearts Of Palm And Avocado Salad
- WHISK. In a large bowl, whisk together the lime zest, lime juice, olive oil, sugar, paprika, salt and pepper until combined.
- TOSS. Add the hearts of palm, tomatoes, jalapeno and onion, then gently toss until everything is evenly coated with the dressing.
- FOLD. Just before serving, gently fold in the avocado, cilantro and basil. Serve immediately.
Palm Hearts Recipe Home Chef Tips
- Dress the veggies before adding the avocado. This lets you mix everything thoroughly without mashing the avocado.
- Wait until just before serving to add the avocado. It keeps its shape better and stays bright green.
- Taste before serving. Depending on how juicy your lime is, you may want one extra pinch of salt to make all of the flavors pop.
What Is Hearts Of Palm?
Hearts of palm, also called palmito, are the tender inner core of certain varieties of palm trees. They’ve been enjoyed throughout Central and South America for centuries and are most commonly sold canned (and sometimes jarred) in the United States.
The flavor is mild, somewhere between an artichoke heart and a water chestnut. They have a tender texture with just a little bit of crunch, making them perfect for salads like this one because they don’t require any cooking.
You’ll usually find canned hearts of palm in the canned vegetable aisle near the artichokes.
Palmito Salad Variations
- SWAP THE HERBS – Use parsley or chives instead of cilantro or basil if that’s what you have on hand.
- CHANGE THE SPICE – Don’t like spice? Leave the jalapeno out. Like things hotter? Try a serrano pepper instead.
- ADD MORE VEG – Thinly sliced radishes or cucumber, chopped asparagus, arugula and even chickpeas are all welcome here, depending on what’s in season and what you have.
- MAKE IT A MEAL – Top the salad with Grilled Salmon, grilled chicken or Grilled Marinated Flat Iron Steak for a light dinner. Or serve with a hunk of crusty bread and call it good!
Make Ahead And Storage
- Make Ahead: Prepare the dressing and toss it with the hearts of palm, tomatoes, onion and jalapeno up to 1 day ahead. Refrigerate, then fold in the avocado and herbs just before serving.
- Refrigerate: Transfer leftovers to an airtight container and refrigerate up to 2 days. The avocado may brown slightly but will still taste fine.
- Freeze: Freezing is not recommended. The hearts of palm and avocado become watery and lose their texture after thawing.
Heart Of Palm Salad FAQs
Yes. We recommend giving them a quick rinse under cold water to remove excess brine. If you forget, it’s not the end of the world, but rinsing gives the salad a cleaner flavor.
No. Canned hearts of palm are fully cooked and ready to eat straight from the can, making them perfect for quick salads.
Hearts of palm have a mild, delicate flavor that’s often described as a cross between artichoke hearts and water chestnuts. They’re tender with a slight crunch and absorb dressings well.
More Foxes Love Lemons Favorites
Hearts Of Palm Avocado Salad
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Ingredients
- Zest of 1 lime
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- Pinch ground black pepper
- 1 can whole hearts of palm (14 ounces), drained, rinsed and cut crosswise into 1/2-inch pieces
- 12 ounces gourmet medley grape/cherry tomatoes, halved
- 1 jalapeño pepper seeded and thinly sliced
- ¼ 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 medium bowl, whisk together lime zest, oil, lime juice, sugar, salt and paprika and black pepper.
- Add hearts of palm, tomatoes, jalapeño and onion; toss until well combined.
- To serve, gently fold in avocado, cilantro and basil.
