Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato, Avocado

bowl with hearts of palm salad with cucumbers, artichoke hearts and cherry tomatoes

5 from 4 reviews

A colorful festive salad that’s easy to throw together and perfect for casual entertaining.




  1. Make The Dressing: Whisk all the ingredients vigorously until they’re emulsified. Set aside.
  2. 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.
  3. Quarter the Artichoke Hearts: Pull off any tough leaves from the outside of the artichoke hearts. Then slice each heart into quarters, lengthwise.
  4. Cut the hearts of palm crosswise, into 1/3-inch rounds
  5. Halve the cherry tomatoes
  6. 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.
  7. 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.
  8. NOTE: This recipe can be easily halved.

Keywords: hearts of palm salad, artichoke hearts salad, Brazilian salad