Hearts of Palm and Avocado Salad

hearts of palm avocado salad

Nothing like an easy, filling salad for a summer meal.  And this one is healthy too!  I don’t use hearts of palm too often, but it is a great ingredient for salads.  They’re a good source of protein, but of course a bit high in salt because they’re canned.  So keep that in mind when adding salt to the dressing.

The original recipe calls for mayonnaise, but I am a mayo-hater, so I typically substitute with yogurt whenever possible.  If you use Greek yogurt or drain your regular yogurt for a few minutes, you shouldn’t notice much of a difference in thickness either.  Plus, it’s a healthier substitute!

Hearts of Palm and Avocado Salad, adapted from Food & Wine

  • 1 cup yellow cherry tomatoes, halved
  • two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
  • 1 ripe avocado, cut into 1/2-inch pieces
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/2 teaspoon finely grated lime zest
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons plain yogurt
  • 2 tablespoons grapeseed or canola oil
  • Salt
  • Freshly ground pepper

In a medium bowl, toss the halved cherry tomatoes with the hearts of palm, avocado and chopped parsley. In a small bowl, whisk the lime zest and lime juice with the yogurt and oil; season the dressing with salt and pepper. Pour the dressing over the salad, toss gently and serve right away.

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