Salada de Palmito
This refreshing salad combines tender heart of palm with juicy tomatoes, sharp red onion, and bright parsley in a simple lemon and olive oil dressing. It is crisp, light, and elegant, with a clean flavor that makes it ideal for warm weather or as a quick low-carb side.
Ingredients
Salad
- 300 gheart of palm, drained and cut into 1 cm rounds
- 200 gripe tomatoes, cut into wedges
- 60 gred onion, very thinly sliced
- 15 gfresh parsley, finely chopped
Lemon dressing
- 30 mlextra-virgin olive oil
- 20 mllemon juice, freshly squeezed
- 3 gfine salt
- 1 gblack pepper, freshly ground
Instructions
- 1
Prepare all ingredients: drain the heart of palm well, then slice into 1 cm rounds; cut the tomatoes into wedges; slice the red onion as thinly as possible so it blends into the salad rather than overpowering it; finely chop the parsley.
- 2
In a medium bowl, whisk together the olive oil, lemon juice, salt, and black pepper until lightly emulsified. Taste the dressing: it should be bright and fresh, with enough salt to season the mild palmito.
- 3
Add the heart of palm, tomatoes, red onion, and parsley to the bowl. Toss very gently just until coated, so the tomatoes keep their shape and the heart of palm does not break apart.
- 4
Transfer to a serving plate or shallow bowl and serve immediately. For the best texture, spoon over any dressing left in the bowl just before serving.
Nutrition per serving
Notes
- •If your onion is particularly sharp, rinse the slices briefly under cold water and pat dry before adding.
- •Use good-quality jarred or canned heart of palm packed in brine; drain thoroughly to avoid a watery salad.
- •This salad pairs well with grilled fish, roast chicken, or as part of a light Brazilian lunch spread.
- •For a slightly richer version, add a few olives or thin slices of avocado, though this is not traditional in the simplest preparation.
Background
Salada de palmito is a classic Brazilian salad that highlights palmito, or heart of palm, an ingredient long appreciated in Brazilian cooking. It is especially common in home meals, churrasco spreads, and festive tables, where its clean, delicate flavor is paired with acidic, fresh accompaniments.
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