Hearts of Palm and Avocado Summer Salad Recipe
Sometimes simple is better. I serve this simple salad when I have a complex meal, this salad goes with just about everything. In the winter, you can add apple pieces in place of the tomato.
Ingredients
- 1 can hearts of palm
- 1 ripe but firm avocados
- 8 cherry tomato, halved
- 1-2 stalks celery, thinly sliced
- About ¼ cup of flat leaf parsley, leaves
- only, roughly chopped
- 2 tbsp. toasted pumpkin seeds, salted or
- unsalted
- 2 tbsp. freshly squeezed lemon juice
- 3 tbsp. extra virgin olive oil
- Kosher salt
- Lots of freshly ground pepper
Instructions
- 1
Drain the can of hearts of palm and cut the hearts of palm up into 1-inch rounds. Slice the avocados into 1-inch chunks, halve the cherry tomatoes and thinly slice crosswise the celery stalks, ass the parsley and toss everything together.
- 2
Mix the lemon juice and olive oil, season with salt and freshly ground pepper, drizzle over the salad, and lightly toss the salad together. Serves 4
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Hearts of Palm and Avocado Summer Salad?
This Hearts of Palm and Avocado Summer Salad recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 12 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this hearts of palm and avocado summer salad?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.