Open the cans or jars of hearts of palm and pour into a colander. Rinse briefly under cold water. Pat dry with paper towels. Slice each heart of palm into 1/4-inch rounds or lengthwise into 1/4-inch strips according to your texture preference so they hold up in the salad.

Prepare vegetables

Seed and dice the tomatoes into small pieces so they don't add excess liquid. Peel, seed and dice the cucumber. Thinly slice the red onion and place in a bowl of cold water for 5 minutes if you want to mellow its flavor, then drain and pat dry. Chop the parsley finely.

Make the Dressing

In a small bowl or jar, combine the lime juice, Dijon mustard and honey (if using). Whisk or shake until combined. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt as needed.

Assemble Salad

In a large mixing bowl gently combine the sliced hearts of palm, diced tomatoes, diced cucumber, drained red onion and chopped parsley. If using avocado, wait to add it until just before serving to prevent browning.

Pour about two-thirds of the dressing over the salad and toss gently to coat. Let the salad sit for 5–10 minutes at room temperature to allow flavors to marry. Taste and add more dressing, salt or pepper as needed.

Finish and Serve

Transfer the salad to a serving bowl or individual plates. Add optional garnishes: sprinkle crumbled feta or queso fresco, scatter olives, and/or toasted nuts for crunch. If using avocado, gently fold in the cubed avocado just before serving.

Serve immediately as a light starter or side. Leftovers: refrigerate in an airtight container for up to 2 days; add any avocado just before serving.