Heart Of Palm Salad, Heirloom Tomato, Avocado Recipe

Prepare hearts of palm

If using jarred or canned hearts of palm, drain well and pat dry. Slice 2 cups of hearts of palm into 1/4-inch rounds or lengthwise into 1/4-inch sticks, depending on desired presentation. Place in a large mixing bowl.

Prepare tomatoes

Core and roughly chop heirloom tomatoes into bite-sized pieces (about 1-inch). Add to the bowl with hearts of palm, reserving any tomato juice separately to add to dressing if desired.

Prepare avocado

Halve, pit and peel the avocado. Cut into 1/2-inch cubes. Immediately toss avocado cubes with a pinch of the lemon juice (from dressing) to slow browning, then add to the bowl.

Slice onion and assemble greens

Thinly slice 1/4 small red onion into half-moons. In a large shallow serving bowl or on individual plates, arrange 4 cups mixed salad greens. Scatter basil leaves (torn if large) over the greens.

Combine salad components

Gently fold hearts of palm, tomatoes, avocado, and red onion into the greens. Be careful not to mash the avocado—use a light hand.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or agave), 1 teaspoon sea salt and 1/2 teaspoon 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 lemon juice as needed. If you reserved tomato juice, whisk in 1 tablespoon to add brightness (optional).

Just before serving, drizzle dressing evenly over the assembled salad (about 2–3 tablespoons per 4 servings) and gently toss to coat.

Sprinkle 2 tablespoons toasted pine nuts or sliced almonds and 1/4 cup crumbled feta (if using) over the salad.

Garnish with fennel fronds or extra basil leaves for color and aroma. Serve immediately so avocado stays fresh.