This Lemony Hearts of Palm and Avocado Salad may be served as a side salad or as a main meal with your favorite protein.
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Lemony Hearts of Palm Salad with Avocado
I grew up eating hearts of palm straight from the can, so incorporating them into salads is nothing new to me. They have a creamy and crunchy texture with a somewhat nutty taste akin to artichoke hearts. They go well with lemon, arugula, and avocado. If you’re unfamiliar with hearts of palm, they’re available in a jar or can at your local store, and they even come in noodle form, which I used in my Hearts of Palm Noodle Peanut Stir Fry. if you want more salad recipes try my Autumn Kale Salad with Chicken, Curried Chicken Salad and Southwest Salad
Can you eat raw palm hearts?
Palm hearts are ready to eat right out of the container. You don’t have to cook them.
What is the composition of hearts of palm salad?
There are six essential ingredients in this lemony hearts of palm salad, plus olive oil, salt, and pepper. It’s a flexible dish, so use whatever vegetables you have on hand, such as cucumber, bell pepper, or sliced carrots.
- Red onion: Season the chopped red onion with salt. You may also substitute shallot for it.
- Avocado: You will need one medium avocado.
- Tomato: I used an heirloom tomato, but any type will work, including cherry or grape tomatoes.
- Hearts of Palm: Cut one cup of hearts of palm in half on an angle.
- Arugula: If you don’t like arugula, try mixed greens or watercress instead.
- Salad Dressing with Hearts of Palm: Drizzle the tomatoes, onions, and hearts of palm with lemon juice, olive oil, salt, and black pepper.
What to Serve with Hearts of Palm Salad
For protein, add chicken breast, prawns, air fryer roasted chickpeas, or salmon to this hearts of palm arugula salad. It also goes well with roasted chicken, preferred pasta, or soup.
More Salad Recipes You’ll Love:
Recipe Card
Lemony Hearts of Palm and Avocado Salad
Ingredients
- 5 ounces avocado from 1 medium haas sliced
- 1/4 cup red onion sliced lengthwise
- 1 heirloom tomato sliced into thin wedges
- 1 cup sliced hearts of palm , sliced 1/4 inch thick on an angle, from 14 ounce can
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 cups baby arugula
Instructions
- Set aside while you prepare the remaining ingredients. Place the onions in a medium bowl and season with 1/4 teaspoon Kosher salt.
- Add the hearts of palm and tomato to the onions, then sprinkle with 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and freshly ground black pepper.
- Arrange the arugula and avocado in a large salad bowl.
- Pour everything over the salad and stir just before serving.