Heart Of Palm, Heirloom Tomato, Young Coconut And Avocado Salad Recipe

Prepare hearts of palm

If using whole hearts of palm, slice them on the bias into 1/4-inch rounds or 1/4-inch sticks until you have about 2 cups. If using canned, drain and rinse first. Place sliced hearts of palm in a large mixing bowl.

Prepare tomatoes

Cut heirloom tomatoes into roughly 1-inch pieces, keeping some juices. Add tomatoes to the bowl with the hearts of palm.

Prepare avocado

Cut avocado in half, remove pit, then dice into 3/4-inch pieces. To minimize browning, toss the avocado pieces with 1/2 tablespoon of the lime juice from the dressing ingredients and add to the bowl.

Prepare young coconut

If using fresh young coconut, slice the tender white meat into thin ribbons or shred finely; measure approximately 3 oz. If using packaged young coconut, drain and pat dry. Add the coconut to the bowl.

Assemble greens and herbs

Place mixed salad greens in a large shallow serving bowl or platter. Scatter torn basil and chopped cilantro over the greens, then gently spoon the hearts of palm, tomato, avocado and young coconut mixture on top, taking care not to mash the avocado.

In a small bowl or jar, combine 4 tbs extra-virgin olive oil, 3 tbs fresh lime juice, 2 tbs young coconut water, 1 tsp honey (or agave), 1 tbs finely minced shallot, grated lime zest, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and the shallot softens slightly. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp more honey if the dressing needs sweetness, or 1/2 tbs more lime juice if it needs brightness.

If the dressing tastes too acidic, add 1/2 tbs more olive oil to round it out. Let the dressing rest for 5 minutes to allow flavors to meld; this also slightly mellows the raw shallot.

Just before serving, drizzle about half the dressing evenly over the salad components on the platter. Gently toss or turn the salad with two spoons to combine — be gentle so the avocado keeps its shape and the tomatoes do not release excessive juice.

Taste and, if needed, add the remaining dressing sparingly to reach desired coating. Scatter the toasted chopped cashews or macadamia nuts over the top for crunch.

Finish with a light drizzle of 1 tsp extra-virgin olive oil and a small sprinkle of flaky sea salt over the top. Serve immediately.