This avocado, red onion and hearts of palm salad has to be the easiest recipes ever, and one of my absolute favorites. Fresh and flavorful, it is perfect for warm days, barbecues and potlucks.
When life gives you lemons, sometimes you have to decide whether you make lemonade or a gin tonic.
Maybe take a few days to think it over, while you sip on the gin and tonic, or simply take a few naps and then come back and see what you make with the rest of those lemons.
I had cans of hearts of palm so this simple and fantastic (!) salad made an appearance several times in my house.
Types of avocados.
I always, always use Haas avocados, those small, blackish, pretty ugly looking things.
They have the best flavor and are super creamy without being watery. As opposed to the large type of avocado that, in my opinion, have barely any flavor and is way less creamy.
What are hearts of palm?
In case you’re not familiar with this ingredient, they come canned and are thick white stalks harvested from the inside of some palm trees.
They are soft but crunchy and have a fresh, unique flavor. It’s a love or hate situation for most.
Check out a good brand as inferior ones tend to add one or two hard stalks in the mix that you won’t be able to use.
This is a salad I make whenever I get good avocados and red onions. Hearts of palm are available all the time. There’s nothing to it, but believe me when I tell you, this is as simple as it is a crowd-pleaser.
So next time you need an extra side dish for that barbecue, picnic or party, remember you’ll get rave reviews with this one.
Other recipes you might like:
Super simple, easy and delicious!
- 1 avocado
- ½ cup red onion, thinly sliced
- 6 canned heats of palm, sliced
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1/4 to 1/2 teaspoon Salt
- Black pepper, to taste
- Slice the avocado in wedges, and thinly slice the onion.
- Arrange the three ingredients in the plates, in whatever way you want.
- Or simply put them in a large salad bowl, depending on the amount of servings you’re making.
- Drizzle with olive oil, balsamic, and sprinkle with salt and pepper.
Avocado: it should be cut at the last minute to avoid it turning brownish. Or use some lemon or lime juice instead of the balsamic vinegar to help keep it longer.
Hearts of palm: buy a good brand as inferior ones tend to add one or two hard stalks in the mix that you won’t be able to use.
Keywords: hearts of palm salad, avocado hearts of palm salad