Ingredients
Dressing
- Zest of 1 lime
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- Pinch ground black pepper
Salad
- 1 can whole hearts of palm (14 ounces), drained, rinsed and cut crosswise into 1/2-inch pieces
- 12 ounces gourmet medley grape/cherry tomatoes, halved
- 1 jalapeño pepper, seeded and thinly sliced
- 1/4 small red onion, thinly sliced
- 1 avocado, peeled, pitted and sliced
- 2 tablespoons roughly chopped fresh cilantro
- 1 tablespoon roughly chopped fresh basil
Instructions
- Make the dressing: In a medium bowl, whisk together the lime zest, extra virgin olive oil, fresh lime juice, granulated sugar, kosher salt, paprika, and a pinch of ground black pepper until well combined and emulsified.
- Combine main ingredients: Add the drained and cut hearts of palm, halved grape tomatoes, thinly sliced jalapeño, and red onion to the bowl with the dressing. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.
- Add avocado and herbs: To serve, gently fold in the sliced avocado along with the roughly chopped fresh cilantro and basil. Be careful to avoid mashing the avocado, preserving its creamy texture throughout the salad.
Notes
- For less heat, omit the jalapeño or keep some seeds to reduce spiciness.
- Use fresh herbs like cilantro and basil for the best vibrant flavor.
- This salad is best served immediately to prevent avocado browning.
- Can be served as a light main dish or as a refreshing side to grilled proteins.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
