Hearts of Palm and Avocado Salad

Hearts of palm bring artichoke-meets-asparagus elegance from a pantry can, and against creamy avocado and a lime vinaigrette they make a salad that tastes like a coastal vacation. No cooking, naturally gluten-free, ready in fifteen minutes.

Yield: Serves 4 · Time: 15 min

Ingredients

• 2 cans (14 oz) hearts of palm, drained, sliced into coins
• 2 ripe avocados, cubed
• 1 pint cherry tomatoes, halved
• 1/4 red onion, shaved thin
• 1/4 cup cilantro leaves
• Vinaigrette: 3 tbsp lime juice, 1/4 cup olive oil, 1 tsp honey, 1/2 tsp Dijon (check label), salt and pepper
• Butter lettuce (optional base)

Directions

1. Whisk the vinaigrette.
2. Toss the hearts of palm, tomatoes, and onion with most of the dressing.
3. Fold in the avocado and cilantro gently at the end.
4. Serve over butter lettuce with the last of the vinaigrette.

Pro tip: Dress the sturdy things first, add avocado last — it stays in cubes instead of becoming dressing.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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