Avocado And Heart Of Palm Salad Recipe

Prepare hearts of palm

Drain the canned hearts of palm and pat dry with paper towels. Slice each heart of palm into 1/4-inch rounds or lengthwise into 1/4-inch strips depending on preferred texture. Place sliced hearts of palm into a large mixing bowl.

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh out with a spoon. Cut each half into 1/2-inch cubes and add gently to the bowl with hearts of palm to avoid mashing.

Prepare vegetables and herbs

Halve the cherry tomatoes (or quarter if large) and add to the bowl. Thinly slice the red onion into half-moons, separate into rings, and add to bowl. Roughly chop the cilantro leaves (stems discarded) and add to the bowl. If using mixed greens, place them in a large shallow serving bowl or divide among plates.

Season salad

Sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper over the combined salad components, but hold off on final seasoning until after dressing to avoid overdressing.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or agave), 1/2 tsp minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust acidity or sweetness: add up to 1 tsp more honey if too tart or another 1/2 tsp vinegar if too flat.

Pour about two-thirds of the dressing over the avocado, hearts of palm, tomatoes, onion, and cilantro in the mixing bowl. Gently toss with a wide spatula to coat, taking care not to break the avocado pieces. Taste and add more dressing as needed. Adjust salt and pepper to taste.

If using mixed greens, either gently fold the dressed avocado mixture onto the bed of greens or toss the greens with the remaining dressing and then top with the avocado mixture so the greens do not get overloaded and wilt.

Transfer to a serving bowl or individual plates. Sprinkle toasted pine nuts or chopped toasted almonds over the top and garnish with thin lime wedges. Serve immediately.