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Hearts of Palm and Avocado Salad
© Tara Fisher

Hearts of Palm and Avocado Salad

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This Brazilian-style salad might taste a bit rich—with creamy avocado and a mayonnaise dressing—but it’s really quite healthy.

  1. 1 cup yellow cherry tomatoes, halved
  2. 1/2 small sweet onion, cut into thin slivers
  3. Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
  4. 1 Hass avocado, cut into 1/2-inch pieces
  5. 1/4 cup coarsely chopped flat-leaf parsley
  6. 1/2 teaspoon finely grated lime zest
  7. 2 tablespoons freshly squeezed lime juice
  8. 2 tablespoons mayonnaise
  9. 2 tablespoons canola oil
  10. Salt
  11. Freshly ground pepper
  1. In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsley. In a small bowl, whisk the lime zest and lime juice with the mayonnaise and oil; season the dressing with salt and pepper. Pour the dressing over the salad, toss gently and serve right away.

Suggested Pairing

Zesty, lemony California Sauvignon Blanc.