Lemony Hearts of Palm Salad with Avocado

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This Lemony Hearts of Palm and Avocado Salad is a fast and easy side salad recipe or make it a main dish with your favorite protein.

Lemony Hearts of Palm and Avocado Salad
Hearts of Palm Salad with Avocado

I grew up eating hearts of palm right out of the can, so adding them to salads is nothing new to me. They have a slightly nutty flavor similar to artichoke hearts, with a creamy and crunchy texture. They combine perfectly with lemon, arugula, and avocado. If you’re new to hearts of palm, they are sold in a jar or can at the supermarket, and they even come in noodle form, which I used in this Hearts of Palm Noodle Peanut Stir Fry. Make it a meal with protein like chicken breast, shrimp, air fryer roasted chickpeas or salmon.

Lemony Hearts of Palm Salad

Can you eat hearts of palm raw?

Hearts of palm are ready to eat straight out of the can. You do not need to cook them.

What is hearts of palm salad made of?

This lemony hearts of palm salad has six main ingredients, plus olive oil, salt, and pepper. It’s a versatile recipe, so feel free to add whatever veggies you have on hand, like cucumber, bell pepper, or shaved carrots.

  • Red onion: Season sliced red onion with salt. You can also swap it for shallot.
  • Avocado: You’ll need one medium avocado.
  • Tomato: I used an heirloom tomato, but any kind would work – even cherry or grape tomatoes.
  • Hearts of Palm: Slice one cup of hearts of palm on an angle.
  • Arugula: If you’re not a fan of arugula, substitute mixed greens or watercress.
  • Hearts of Palm Salad Dressing: Drizzle lemon juice, olive oil, salt, and black pepper over the tomatoes, onions, and hearts of palm.

What to Serve with Hearts of Palm Salad

You can make this hearts of palm arugula salad a meal by adding chicken breast, shrimp, air fryer roasted chickpeas or salmon for protein. It also works as a side dish with roasted chicken, favorite pasta, or soup.

Lemony Hearts of Palm Salad with Avocado

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Lemony Hearts of Palm Salad with Avocado
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Lemony Hearts of Palm and Avocado Salad

4+
145 Cals 2.5 Protein 8 Carbs 12.5 Fats
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Salad, Side Dish
CUISINE: American
This Lemony Hearts of Palm and Avocado Salad is a fast and easy side salad recipe or make it a main dish with your favorite protein.

Ingredients

  • 5 ounces avocado, from 1 medium haas sliced
  • 1/4 cup red onion, sliced lengthwise
  • 1 heirloom tomato, sliced into thin wedges
  • 1 cup sliced hearts of palm, , sliced 1/4 inch thick on an angle, from 14 ounce can
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cups baby arugula

Instructions

  • Place onions in a medium bowl, season with 1/4 teaspoon Kosher salt, set aside while you prep the remaining ingredients.
  • Add the hearts of palm and tomato to the onions, add fresh 2 tablespoons fresh lemon juice, drizzle with 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt and fresh black pepper.
  • Place arugula in a large salad bowl, and arrange the avocado.
  • Pour everything over the salad and serve right away, toss before serving.

Nutrition

Serving: 11/2 cups, Calories: 145kcal, Carbohydrates: 8g, Protein: 2.5g, Fat: 12.5g, Saturated Fat: 2g, Sodium: 166mg, Fiber: 4g, Sugar: -1g
Keywords: hearts of palm, hearts of palm salad, side dish salad

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3 comments

  1. Thank you, Gina! This is another five-star recipe of yours on repeat in my home. I have been able to find cans of hearts of palm at my local Trader Joes. Last week, since there was one in my fridge, I added a chopped hard-boiled egg.

  2. I have all the items to make this, but when I found hearts of palm, a can was $$$, so I will be subbing artichoke hearts, which are similar in flavor.

  3. I too grew up eating heart of palm but you can not find them in supermarket, it took me a long time to find a place where I can buy them,  lucky me, but really they are not easy to find.
    Love them with a salad and mayonnaise on top of them .
    Thanks for the recipe.
    Bárbara