- SALAD
- 3 large, ripe avocados, cut into 1 inch chunks
- 1 can (14 oz) hearts of palm, cut into 1 inch chunks
- 2 cobs of sweet corn, and small amount of oil for brushing
- 1/2 cup minced red onion
- 2 cups halved grape or cherry tomatoes
- Toasted pepitas for garnish
- Â
- VINAIGRETTE
- 2 tsp apple cider vinegar
- 1 tbsp lime juice
- 1/4 tsp dried oregano
- 3/4 tsp sea salt
- 1/4 tsp black pepper (~30 grinds)
- 1/4 tsp brown sugar
- 2 tbsp extra-virgin olive oil
- 2 tbsp grapeseed (or canola) oil
I first saw hearts of palm years ago on a menu at local Cuban restaurant Mojito. I was far less adventurous with the culinary world at the time, and gravitated towards the ‘ensalada palmito’ solely because of the avocado, tomatoes, onions and citrus dressing – what were those ‘hearts of palm’ listed on the salad anyways? Little did I know I’d soon be eating a creamy, somewhat tangy ingredient that I’d quickly learn to love.
Since then, I’ve had them at various Carribean and South American restaurants in town, and occasionally pick it up (albeit expensively) from the store to throw into a salad. But after watching an episode of Pati’s Mexican Kitchen, I knew I needed to try out her Avocado & Hearts of Palm Chop Chop Salad recipe. While I made the same vinaigrette, I tend to be an ingredient junkie and added quite a bit more of the other mix-ins.
This creamy side dish needs all of the ingredients to shine -Â creamy avocado and hearts of palm, crunchy red onion and pepitas, tangy vinaigrette, and sweet corn and tomatoes. In a pinch, you could probably substitute toasted sunflower seeds for the pepitas, as they have somewhat of a similar flavor.
Adapted from Pati’s Mexican Table
- Prepare corn by heating grill to high for approximately 15 minutes, then lightly brush grill with oil. Fully husk the corn, brush with oil, and add directly to the grill. Turn frequently until lightly charred on all sides. Cut kernels off with a sharp knife once the cob is cool enough to handle – will yield approximately 1.5 cups
- Mix vinaigrette ingredients in a small bowl; emulsify with a whisk
- Toss all ingredients gently in a large bowl
Serve around 1.5 cups of salad with 1-1.5 tbsp of pepitas as garnish. The dish works perfectly as an accompaniment to a hearty entree, such as a smoky bean casserole or grilled meats.
I'm a food and photography-loving omnivore who's addicted to gourmet ingredients, learning new cooking techniques, and making tasty treats for my vegan husband that even I'd enjoy. 
This looks like the perfect Summer salad! I’m not too familiar with hearts of palm, but I’ll have to keep my eye out for some to try. Are they readily available in most grocery stores?
Not only does this salad sound great, but the photos are gorgeous! Beautiful work, Kim.
Thanks for the kind words Janyaa! I find them easily at any grocery store – you’ll want to look in the aisle with capers/artichoke hearts, and they’ll be in the same general area. The only way I’ve ever found them is in the Napolean brand: http://www.napoleon-co.com/pages/product_pages/palm.html (for me, I’ve only found the canned version, not the jarred). They’re pretty pricy too – at QFC (big box chain store) the can was $6.99, but it’s oh-so-worth it. I’ve seen them at local co-op stores and other specialty stores for less – and they’d definitely have them at places like Whole Foods.
I forgot to put it in the post (I’ll add it in), but another good (non vegan) add-in (or substitution for hearts of palm if necessary) could be hard boiled egg whites. The yolks might not contribute much in texture and could be a little weird, but egg whites are very similar texture and wouldn’t throw off any flavors.
Also as a note, white asparagus in the jar looks quite similar, and is located in the same area of the store usually, but don’t be fooled, it’s a different thing!