Palmito Recipe

Prepare hearts of palm

Drain the canned hearts of palm thoroughly. Pat them dry with paper towels to remove excess moisture. Slice each heart of palm into 1/4-inch rounds (or lengthwise into quarters for a more elegant chop) and place in a large mixing bowl.

Prepare vegetables

Halve the cherry tomatoes and add to the bowl. Peel (if desired), seed and dice the cucumber, then add. Thinly slice the red onion and add it. Roughly chop the cilantro and add it to the bowl. Gently fold in the diced avocado last to avoid mashing.

Make the dressing

In a small bowl or jar, combine the fresh lime juice, extra-virgin olive oil, honey or agave (if using), sea salt, freshly ground black pepper, and red pepper flakes (if using). Whisk or shake until emulsified and the salt has dissolved.

Combine and toss

Pour the dressing over the hearts of palm and vegetable mixture. Gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Chill briefly (optional)

For best flavor integration, let the salad rest in the refrigerator for 15–30 minutes before serving, then toss again gently.

Just before serving, sprinkle the toasted pumpkin seeds and crumbled queso fresco or feta over the salad for added texture and flavor. Serve chilled or at cool room temperature.