If using jarred hearts of palm, drain well and pat dry. Slice hearts of palm into 1/4-inch rounds or 1/4-inch batons for a more rustic look. Add to the bowl with the greens.

Slice avocado

Halve, pit and peel the avocado. Slice into 1/4-inch slices or medium dice and add to the bowl. Immediately squeeze a little lime from the wedges over the avocado to slow browning.

Add tomatoes and onion

Halve the cherry tomatoes and thinly slice 1/4 of a red onion into half-moons. Add tomatoes and onion to the greens. Add the cilantro leaves whole or roughly torn.

Season salad base

Lightly sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the assembled salad ingredients and toss gently to combine so the avocado is not mashed.

Golf Sauce

Make the sauce: In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lime juice, 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon honey, and 1 teaspoon olive oil. Whisk (or shake in a lidded jar) until smooth and emulsified. Taste and adjust seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper; add more hot sauce or honey if you prefer spicier or sweeter. The sauce should be creamy and pourable—if too thick, thin with up to 1 teaspoon water or lime juice.

Chill briefly (optional): For best flavor meld, refrigerate the sauce for 10–15 minutes while finishing the salad.

Assemble & Serve

Dress the salad: Drizzle the prepared golf sauce over the salad to taste (start with about 3 tablespoons). Toss gently to coat all ingredients evenly, taking care not to mash the avocado.

Finish and garnish: Drizzle 1 teaspoon extra virgin olive oil over the top and sprinkle the toasted pine nuts or chopped toasted almonds if using. Give a final tiny squeeze of lime from the wedges if desired.

Plate and serve: Divide the salad between 2 plates or bowls. Serve immediately with remaining lime wedges and extra golf sauce on the side.