Hearts of Palm and Avocado Salad

A couple weeks ago, I had a delicious meal at La Bodeguita del Medio in Palo Alto and was inspired by a simple yet flavorful salad. The Palmitos salad is composed of hearts of palm, frisee, avocado, red grapefruit, sugared walnuts and a lime vinaigrette. The combination of flavors was both refreshing and filling, so I decided to try to recreate the salad. It’s slightly different and combined with a recipe from Food & Wine — plus some of my personal touches. Not only is this salad delicious, it’s easy to throw together in the office, given that the ingredients are pre-cut.

Hearts of Palm and Avocado Salad


> 1 cup cherry tomatoes, halved
> 2 persian cucumbers, cut into bite-size pieces
> 1 can hearts of palm, drained and sliced 1/4-inch thick
> 1 avocado, cut into 1/2-inch pieces
> 2 tablespoons roasted sunflower seeds
> cruciferous crunch collection from Trader Joe’s (includes kale, brussels sprouts and cabbage)
> 2 tablespoons olive oil
> 1 tablespoon lemon juice
> salt and pepper


In a medium bowl, toss the tomatoes, cucumbers, hearts of palm, avocado and sunflower seeds.

In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. Pour the dressing over the salad, and gently toss.

Makes 2 servings.

Adapted from Food & Wine.