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
- 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.