Brazilian Hearts of Palm Salad
This Brazilian hearts of palm salad is irresistibly good…and ridiculously easy to make. What I love about this dish is how a couple of cans of artichoke hearts and hearts of palm can transform a simple summer salad into an exotic tropical side dish. The creamy lemon-mustard-garlic dressing brings it all together for a colorful substantial salad that goes with everything and is easily doubled or tripled to feed a crowd.
- 2 hothouse cucumbers
- 1 pint of ripe sweet cherry or grape tomatoes halved
- 2 14- ounce can or jar artichoke hearts in water
- 2 14- ounce cans whole hearts of palm
- 2 ripe but firm avocados
- Kosher salt and freshly ground black pepper to taste
- Make The Dressing: Whisk all the ingredients vigorously until they’re emulsified. Set aside.
- Cut the cucumbers into half moons: Peel the cucumbers. Slice them in half lengthwise. Using a small spoon, scrape out the seeds that run down the middle of each half. Then make 1/3-inch cuts crosswise, which will give you little cucumber half moons.
- Quarter the Artichoke Hearts: Pull off any tough leaves from the outside of the artichoke hearts. Then slice each heart into quarters, lengthwise.
- Cut the hearts of palm crosswise, into 1/3-inch rounds
- Halve the cherry tomatoes
- Cut The Avocados: Cut the avocados last, right before you toss the the salad with dressing, to make sure they don’t discolor. Cut them into bite-sized cubes or slices. If you want a nifty way to slice avocados, check out the photos in my guacamole recipe post.
- Toss all the ingredients together with the dressing, in a large bowl. Season, to taste, with salt and pepper. Serve cold or at room temperature.
If you use artichoke hearts that are in oil with seasoning, you can use that instead of the oil, salt, and dijon in the dressing.
Tried this recipe?Let us know how it was!