Hearts of Palm and Avocado Salad

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

  • Total Time:
  • Servings: 4

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  • 1 cup yellow cherry tomatoes, halved
  • 1/2 small sweet onion, cut into thin slivers
  • Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
  • 1 Hass avocado, cut into 1/2-inch pieces
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/2 teaspoon finely grated lime zest
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons canola oil
  • Salt
  • Freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © Tara Fisher Published May 2013

499537 recipes/hearts-palm-and-avocado-salad 2013-12-06T23:31:46+00:00 Grace Parisi fast-column|latin-american|salads|4|basic-easy|fast|healthy|no-cook|vegetarian may-2013 recipes,hearts-palm-and-avocado-salad 499537

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