Inspiration: I’ve mentioned before that Brandon went to Brazil a few years back and that he introduced me to some new foods when he came back. Hearts of palm are one of those foods that he first tried at a Brazilian BBQ. For Brandon, they’ll always remind him of that meal, and for me, they will forever be linked to the romantic images of Brazil that live in my head. 85 degrees with glorious sunshine every day, perfect meals on the beach every night, drinking pina coladas in bathing suits all day long. That’s what it’s like, right? And because Brandon also introduced me to the caipirinha after returning from Brazil, in my eyes it’s practically a crime not to serve up a delicious caipirinha when you’re eating hearts of palm. They make a perfect pairing!
What We Loved: This salad is summer in a bowl. If you haven’t had hearts of palm before, they’re very tart and tangy, with a surprising creamy texture. Looking at them, you’d think that they might be crunchy or maybe have that vegetable crispness of something like a cucumber, but they’re actually very soft and creamy. Combined with their extremely tangy flavor, they’re really a unique food that is unlike anything else that I’ve had. And I think that this salad works so well because the other ingredients have similar components. There’s more tang from the lime, and the avocado chunks add some extra creaminess. With a hit of salt, some fresh cilantro, and a nice drizzle of rich olive oil, this salad is so bright/fresh and rich/indulgent all at the same time.
Helpful Hints: We enjoyed this salad alongside whitefish with banana salsa – a really great pairing!
Hearts of Palm Salad
Source: Original Recipe
1 14.5 oz can hearts of palm, cut into rounds
1 small avocado, peeled, pitted, and diced
Handful fresh cilantro, minced
Juice from half of a small lime
Kosher salt and black pepper
Extra virgin olive oil
1. Add the hearts of palm, avocado, cilantro, and lime juice to a bowl. Season to taste with Kosher salt and black pepper. Add a drizzle of good quality extra virgin olive oil.
2. Mix gently to combine, and refrigerate until ready to serve.