Salad: Mexico – Chiapas (Southern Mexico) – Ensalada de Palmito (Heart of Palm Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

- 12 oz (340 g) canned heart of palm (palmito), drained and sliced into 1/4 in (6 mm) rounds
- 2 ripe avocados, about 10 oz (280 g) total, peeled, pitted and diced
- 2 medium tomatoes, about 8 oz (225 g) total, seeded and diced
- 4 cups (120 g) mixed salad greens or baby lettuce
- 1/2 small red onion, thinly sliced
- 1 jalapeño, seeded and finely chopped (optional, adjust for heat)
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1 large lime)
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tsp (5 ml) honey or agave syrup
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds) or chopped toasted peanuts, for garnish (optional)
- 2 oz (55 g) queso fresco, crumbled, for garnish (optional)

Instructions

Short Description:
A light, fresh salad of sliced palmito (heart of palm) with ripe avocado, juicy tomatoes, red onion and a bright lime vinaigrette, finished with cilantro and toasted pepitas.

Regional Notes:
Chiapas' version emphasizes the region's abundant fresh produce and a restrained, citrus-forward dressing. Unlike heavier or creamier preparations elsewhere, this salad stays light and crisp, highlighting local avocado and tomato alongside the delicate palmito.

1. Make the vinaigrette: in a small bowl whisk together olive oil, lime juice, vinegar, honey, salt and pepper until emulsified; taste and adjust seasoning.
2. If using canned palmito, drain and rinse briefly, then pat dry and slice into 1/4 in (6 mm) rounds. If using fresh, trim and slice similarly.
3. In a large mixing bowl combine sliced palmito, diced tomatoes, diced avocado, thinly sliced red onion, chopped jalapeño (if using) and chopped cilantro. Add mixed greens.
4. Pour the vinaigrette over the salad and gently toss 6–8 times, taking care not to mash the avocado; toss until ingredients are evenly coated.
5. Let the salad sit 5–10 minutes at room temperature to allow flavors to meld, then taste and adjust salt or lime if needed.
6. Transfer to a serving platter or divide among 4 plates. Sprinkle with toasted pepitas and crumbled queso fresco if using, and serve immediately.