Food Recipes Salads Hearts of Palm and Avocado Salad 5.0 (3,270) 6 Reviews This Brazilian-style salad might taste a bit rich—with creamy avocado and a mayonnaise dressing—but it’s really quite healthy. Slideshow: Amazing Avocado Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on September 11, 2017 Save Rate PRINT Share Close Photo: © Tara Fisher Total Time: 20 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 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 Directions 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. Originally appeared: May 2013 Rate It Print