Avocado and Hearts of Palm Salad Recipe from California, USA

Avocado and Hearts of Palm Salad

Avocado and Hearts of Palm Salad Recipe from California, USA
Region / culture: California, USA | Preparation time: 20 minutes | Servings: 4


Avocado and Hearts of Palm Salad
Avocado and Hearts of Palm Salad

The Avocado and Hearts of Palm Salad is a refreshing and vibrant dish that combines the creamy texture of avocados with the crisp, slightly nutty flavor of hearts of palm. This salad is dressed in a homemade avocado vinaigrette, adding an extra layer of avocado goodness. It's a perfect dish for those who appreciate the delicate balance of flavors and textures in their salads. Whether you're looking for a light lunch option or a sophisticated starter for your dinner party, this salad is sure to impress.


The Avocado and Hearts of Palm Salad is a modern creation that draws inspiration from various culinary traditions. Avocados have been a staple in Mexican and Central American diets for thousands of years, while hearts of palm have been enjoyed in South American cuisine. The combination of these two ingredients in a salad is a relatively recent innovation, reflecting the growing trend of fusion cuisine and the increasing availability of exotic ingredients in markets worldwide. This salad is a testament to the creative possibilities that arise when different culinary traditions meet.


How to prepare

  1. To make avocado vinaigrette, puree 1 diced avocado, water, lime juice, sherry vinegar, salt, and pepper in a food processor or blender until smooth.
  2. While the machine is running, drizzle in 0.33 cup of canola oil. Set aside.
  3. Just before serving, cut the remaining 4 avocados into 12 slices each and brush them with lemon juice. Set aside.
  4. For each serving, dress 1.5 cups of baby lettuces with 1 tbsp of avocado vinaigrette.
  5. Arrange the dressed lettuces on a serving plate.
  6. Top with 0.33 cup of reserved hearts of palm.
  7. Arrange 4 avocado slices on top of the salad.
  8. Sprinkle with 1 generous teaspoon each of kalamata and Greek olives, followed by 1 tbsp of papaya.
  9. Drizzle 0.5 tbsp of vinaigrette over the salad.


  • For a tropical twist, add mango or pineapple in place of papaya.
  • Include cherry tomatoes or cucumber for additional freshness and color.
  • For a protein boost, top the salad with grilled chicken, shrimp, or tofu.

Cooking Tips & Tricks

To ensure the best results for your Avocado and Hearts of Palm Salad, consider the following tips and tricks:

- Use ripe avocados for the best flavor and texture. They should yield to gentle pressure but not be mushy.

- To prevent the avocado slices from browning, brush them with lemon juice immediately after cutting.

- When preparing the avocado vinaigrette, make sure to blend until smooth for a creamy and homogeneous dressing.

- For an added crunch, consider including toasted nuts or seeds as a garnish.

Serving Suggestions

This salad can be served as a standalone light lunch or as a starter for a more elaborate meal. It pairs well with crusty bread or a bowl of soup for a more filling option.

Cooking Techniques

The key techniques in this recipe involve blending for the vinaigrette and assembling the salad with care to ensure each serving is beautifully presented.

Ingredient Substitutions

If canola oil is not available, olive oil can be used in the vinaigrette for a different flavor profile.

- Red wine vinegar can replace sherry vinegar for a slightly sharper taste in the dressing.

- If hearts of palm are not available, artichoke hearts make a good substitute.

Make Ahead Tips

The avocado vinaigrette can be made ahead and stored in the refrigerator for up to two days. The salad components can be prepared ahead of time, but it's best to assemble the salad just before serving to maintain the freshness and prevent the avocados from browning.

Presentation Ideas

Serve the salad on a large platter for a family-style presentation, or plate individually for a more formal setting. Garnish with edible flowers or fresh herbs for an extra touch of elegance.

Pairing Recommendations

This salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the freshness of the ingredients. For a non-alcoholic option, a sparkling water with a squeeze of lime is refreshing.

Storage and Reheating Instructions

It's best to enjoy this salad fresh. However, any leftover salad can be stored in an airtight container in the refrigerator for up to one day. Note that the avocados may brown upon storage.

Nutrition Information

Calories per serving

A serving of Avocado and Hearts of Palm Salad contains approximately 300-400 calories, making it a moderate-calorie dish. The exact calorie count will depend on the serving size and any additional ingredients or substitutions.


This salad is relatively low in carbohydrates, with the majority coming from the avocados, hearts of palm, and papaya. Avocados and hearts of palm are both low in carbs but high in fiber, making this salad an excellent choice for those following a low-carb or ketogenic diet.


Avocados are a fantastic source of healthy fats, particularly monounsaturated fat, which is beneficial for heart health. The canola oil used in the vinaigrette also contributes healthy unsaturated fats. While this salad is higher in fat due to the avocados and oil, these are the types of fats that can support overall health when consumed in moderation.


This salad is not a high-protein dish, but it does contain some protein from the hearts of palm. For those looking to increase the protein content, consider adding grilled chicken, shrimp, or tofu to the salad.

Vitamins and minerals

Avocados are a powerhouse of vitamins and minerals, including vitamin K, vitamin E, vitamin C, and potassium. Hearts of palm are also a good source of nutrients, including iron, zinc, and vitamin B6. Together, these ingredients make the salad not only delicious but also nutritionally rich.


This salad is naturally gluten-free and dairy-free. However, those with allergies to latex may also react to avocados. As always, check the ingredients of any store-bought items, such as canned hearts of palm, for potential allergens.


Overall, the Avocado and Hearts of Palm Salad is a nutritious dish that provides healthy fats, fiber, vitamins, and minerals. It's a flavorful option that supports a balanced diet.


The Avocado and Hearts of Palm Salad is a delightful dish that combines creamy avocados, crisp hearts of palm, and a tangy avocado vinaigrette. It's a nutritious option that's as pleasing to the palate as it is to the eye. With its blend of flavors and textures, this salad is sure to become a favorite for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little cottage by the beach. Maria was a fantastic cook, and she always had a new recipe up her sleeve to share with me.

On this particular day, Maria greeted me with a bright smile and a hug as soon as I walked through the door. She ushered me into her sunny kitchen, where the smell of fresh herbs and citrus filled the air. Maria told me she had a special treat for me that day - a recipe for Avocado and Hearts of Palm Salad that she had learned from her grandmother.

As Maria began to gather the ingredients for the salad, she shared with me the story of how her grandmother had passed down this recipe through generations. She explained that the combination of creamy avocado and crunchy hearts of palm was a match made in heaven, and that the tangy vinaigrette dressing tied everything together perfectly.

I watched as Maria deftly sliced the ripe avocados and drained the hearts of palm, her hands moving with practiced ease. She tossed them together in a large bowl, adding in a handful of cherry tomatoes and a sprinkle of fresh herbs for color and flavor.

As Maria drizzled the tangy vinaigrette over the salad and gently tossed everything together, I could hardly contain my excitement. The vibrant colors and fresh aromas of the salad were a feast for the senses, and I knew this was going to be a dish to remember.

When Maria finally served up the salad in two beautiful bowls, we sat down at her kitchen table to enjoy our meal. The first bite was a revelation - the creamy avocado, crunchy hearts of palm, and juicy cherry tomatoes danced on my tongue, perfectly complemented by the zesty vinaigrette dressing.

As we ate, Maria and I chatted and laughed, savoring every bite of the delicious salad. I couldn't believe how simple yet satisfying the recipe was, and I knew I had to learn how to make it myself.

After finishing our meal, Maria handed me a handwritten copy of the recipe, complete with detailed instructions and tips for making the perfect Avocado and Hearts of Palm Salad. I thanked her profusely and promised to make it for my family soon.

And make it I did. From that day on, the Avocado and Hearts of Palm Salad became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and even just for myself on lazy afternoons.

Each time I made the salad, I thought of Maria and her grandmother, and how their love and passion for cooking had inspired me to try new things in the kitchen. I felt a deep connection to the recipe, knowing that it had been passed down through generations and now lived on in my own kitchen.

And so, whenever I make the Avocado and Hearts of Palm Salad, I am reminded of that warm summer day at Maria's cottage, the smell of fresh herbs and citrus in the air, and the joy of sharing a delicious meal with a dear friend. The recipe holds a special place in my heart, and I will continue to make it for years to come, passing it down to future generations just like Maria's grandmother did for her.


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