This Lemony Hearts of Palm and Avocado Salad is an easy, flavorful salad that works beautifully as a quick side dish or a light main when paired with your favorite protein. Bright lemon, creamy avocado, and tender hearts of palm combine with peppery arugula for a fresh, satisfying salad any time of year.
Hearts of Palm Salad with Avocado
I grew up eating hearts of palm straight from the can, so adding them to salads feels completely natural. Hearts of palm have a mildly nutty flavor and a tender yet slightly crunchy texture that pairs well with lemon, tomatoes, and tender greens. In this lemony variation, fresh lemon juice and extra virgin olive oil dress sliced hearts of palm, heirloom tomato, red onion, and avocado placed over a bed of baby arugula for a bright, balanced plate.
Can you eat hearts of palm raw?
Yes. Hearts of palm are typically sold fully cooked and ready to eat from the jar or can, so there’s no need to cook them before adding them to salads. Simply drain and slice them to use in cold preparations, or warm them briefly if a hotter dish is desired.
What is this hearts of palm salad made of?
This recipe keeps the ingredient list short and fresh. Use good-quality extra virgin olive oil and fresh lemon juice to highlight the delicate flavor of the hearts of palm and the creamy avocado. The base ingredients are versatile—feel free to add other vegetables you have on hand.
- Red onion: Thinly sliced; salting briefly mellows the bite. Shallot is an easy swap.
- Avocado: One medium Hass avocado, sliced or diced for creaminess.
- Tomato: An heirloom tomato brings color and juicy sweetness; cherry or grape tomatoes work well too.
- Hearts of palm: Sliced on an angle for attractive pieces and easy eating.
- Arugula: Baby arugula gives peppery contrast; mixed greens or watercress are good alternatives.
- Dressing: Fresh lemon juice, extra virgin olive oil, kosher salt, and cracked black pepper—simple and bright.
What to serve with Lemony Hearts of Palm and Avocado Salad
This salad pairs well with grilled or roasted proteins for a complete meal. Try it with simply seasoned grilled chicken, pan-seared salmon, garlic shrimp, or roasted chickpeas for a vegetarian protein boost. It also highlights roasted chicken or a favorite pasta dish if served as a side. Because the flavors are clean and citrus-forward, the salad complements richer mains like roasted or braised meats without overpowering them.
Tips and variations for the best hearts of palm salad
- Slice hearts of palm on a diagonal to create longer, more attractive pieces and catch more dressing on each bite.
- Salt the red onion and let it sit for 5–10 minutes before assembling. This softens the flavor and releases excess moisture.
- For added texture, toss in toasted nuts such as pine nuts or sliced almonds, or add a sprinkle of crumbled feta or goat cheese for a tangy contrast.
- Replace arugula with peppery watercress for a slightly different green, or use mixed baby lettuces for a milder base.
- If you like heat, add a pinch of red pepper flakes to the dressing or a few thin slices of jalapeño.
Storage and make-ahead advice
Prepare the vegetables and dressing in advance but wait to combine the avocado with the dressed salad until just before serving to prevent browning. The dressed salad (without avocado) will keep in an airtight container in the refrigerator for up to 24 hours. Leftover assembled salad is best eaten the same day.
Recipe: Lemony Hearts of Palm and Avocado Salad
Yield: 4 servings • Prep: 10 minutes • Cook: 0 minutes • Total: 10 minutes
Ingredients
- 5 ounces avocado (from 1 medium Hass), sliced
- 1/4 cup red onion, sliced lengthwise
- 1 heirloom tomato, sliced into thin wedges (or 1–1 1/2 cups cherry tomatoes, halved)
- 1 cup hearts of palm, sliced about 1/4 inch thick on an angle (from a 14-ounce can), drained
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 cups baby arugula
- Freshly ground black pepper, to taste
Instructions
- Place the sliced red onion in a medium bowl and sprinkle with 1/4 teaspoon kosher salt. Let it sit while you prepare the remaining ingredients; this softens the onion and reduces bite.
- Add the sliced hearts of palm and tomato to the bowl with the onions. Pour in 2 tablespoons fresh lemon juice and 2 tablespoons extra virgin olive oil. Season with the remaining 1/4 teaspoon kosher salt and a few turns of freshly ground black pepper. Toss gently to combine so the flavors meld.
- Arrange the baby arugula in a large serving bowl or on a platter. Place the sliced avocado over the greens.
- Pour the dressed hearts of palm, tomato, and onion mixture over the arugula and avocado. Toss gently just before serving so the avocado stays intact. Serve immediately.
Nutrition (per 1/2 cup serving)
Calories: 145 kcal • Carbohydrates: 8 g • Protein: 2.5 g • Fat: 12.5 g • Fiber: 4 g • Sodium: 166 mg
More salad ideas
If you enjoy this combination of citrus, creamy avocado, and tender vegetables, you might also like salads that pair fruit and greens, warm vegetable salads with roasted peppers and artichoke hearts, or seafood salads featuring grilled shrimp or salmon for a heartier option.
If you try this Lemony Hearts of Palm and Avocado Salad, leave a comment or rating where you saved the recipe and share a photo—it’s always helpful to hear how people make it their own.
