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Hearts of Palm Salad with Creamy Avocado Dressing

Hearts of Palm Salad

Buttery hearts of palm combined with creamy and luxurious avocado is a salad made in heaven.

The dressing can be made ahead and refrigerated for about 2 days.

For best results, use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Prep Time
  • 4 to 6Servings


  • 1 ripe avocado
  • 2 tablespoons mayonnaise made with olive oil
  • Zest and juice of 1 lime
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced in ½-inch thick slices
  • 2 celery stalks, thinly sliced
  • 4 scallions, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • Butter lettuce leaves or endive leaves
  • Garnish: pomegranate seeds, chopped flat-leaf parsley


1. Pulse avocado, mayonnaise, lime zest and juice, and evoo in a food processor or blender until it becomes a creamy and a thick puree. Make ahead tip: place in a jar or covered container and store in the refrigerator for up to 2 days.

2. Toss hearts of palm, celery, and scallions together in a bowl and season with salt and pepper.

3. Divide hearts of palm mixture between lettuce cups and drizzle with avocado dressing. Garnish with pomegranate seeds and chopped flat-leaf parsley as desired.

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