🥗 Cilantro Lime Heart of Palm Salad
👩🍳 Serves: 2–4
(Vegan | Gluten-Free | Low-Carb)
🧾 Ingredients
Salad:
-
1 can (14 oz / ~400g) heart of palm, drained and sliced into rounds
-
1 cup cherry tomatoes, halved
-
1 avocado, diced
-
¼ red onion, thinly sliced
-
½ cucumber, diced or halved lengthwise and sliced
-
Optional: ½ jalapeño, finely minced (for a spicy kick)
-
Optional: ¼ cup crumbled feta (for a non-vegan version)
-
Optional: baby spinach or arugula base (for a leafy version)
Cilantro Lime Dressing:
-
3 tbsp olive oil
-
Juice of 1 lime (about 2 tbsp)
-
1 tbsp red wine vinegar or white wine vinegar
-
1 tsp honey or maple syrup (optional, for balance)
-
1 small garlic clove, finely minced
-
¼ cup fresh cilantro, finely chopped
-
Salt & pepper to taste
🔪 Instructions
1. Prep the veggies:
-
Drain and rinse the heart of palm. Slice into ½-inch rounds or coins.
-
Halve the tomatoes, dice the avocado, slice the cucumber and onion.
-
Combine all salad ingredients in a large bowl.
2. Make the dressing:
-
Whisk together olive oil, lime juice, vinegar, garlic, cilantro, and honey (if using). Season with salt and pepper to taste.
3. Assemble the salad:
-
Drizzle the dressing over the salad and gently toss to combine.
-
Let it sit for 5–10 minutes before serving to let flavors meld.
🌿 Optional Add-Ins:
-
Black beans or chickpeas (for protein)
-
Diced mango or pineapple (for a tropical twist)
-
Quinoa or couscous (to make it a full meal)
-
Toasted pepitas or sunflower seeds (for crunch)
🧊 Storage Tip:
-
Best enjoyed fresh due to the avocado.
-
If prepping ahead, add avocado just before serving to prevent browning.