Palmitogf Recipe

Prepare hearts of palm

Drain the hearts of palm well. Pat dry with paper towels and slice into 1/4-inch rounds (or lengthwise into quarters for longer pieces). Place in a large mixing bowl.

Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro to the bowl with the hearts of palm. If using avocado, wait to add until after dressing to avoid browning.

In a small bowl or jar, combine the olive oil, fresh lime juice, white wine vinegar, Dijon mustard, honey or agave (if using), minced garlic, sea salt, and freshly ground black pepper.

Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lime juice as desired.

Pour about two-thirds of the dressing over the salad base and gently toss to coat all ingredients evenly. Reserve the remaining dressing for serving in case guests want more.

If using avocado, gently fold the diced avocado into the dressed salad to avoid mashing.

Taste and adjust: add additional salt, pepper, or a squeeze of lime if needed. Sprinkle the toasted pumpkin seeds (or chopped toasted almonds) and lime zest over the top for crunch and brightness.

Serve the salad on a bed of microgreens or baby arugula if desired, or plate as-is. Drizzle remaining dressing over individual portions as needed.