Avocado–Hearts of Palm Salad

avocado-palm-salad Photo: Marcus Nilsson; Styling: Robyn Glaser


  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1 large ripe avocado, cut into 1/2-inch cubes
  • 1/2 cup drained, coarsely chopped canned hearts of palm (about half a 15-oz. can)
  • 3 tablespoons finely chopped cilantro
  • 2 scallions, white and light green parts only, thinly sliced (about 1/4 cup)


1. In a small bowl, whisk together oil, lime zest and juice, garlic and salt until combined.

2. In a medium bowl, combine avocado, hearts of palm, cilantro and scallions. Pour dressing over avocado mixture and gently fold together. Season with additional salt, if desired.

  • Prep Time:
  • Total Time:
  • Yield: About 1 cup

Nutritional Information

Calories per serving: 121
Fat per serving: 11g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 4g
Protein per serving: 2g
Carbohydrate per serving: 6g
Sodium per serving: 203mg
Iron per serving: 1mg
Calcium per serving: 24mg

Good to Know

Prepare this salad as close to the serving time as possible—no more than 15 to 20 minutes before—or the avocado will discolor.