This salad involved a bit of chopping but it still didn't take very long to make, about 15 minutes. The dressing has mayonnaise in it, but not a lot. It's a pretty healthy vegetarian meal. It would also make a good side dish for a meat entree though you might have leftovers. I made a half recipe, using only one can of hearts of palm. It made plenty of food for two people for a light dinner on a warm day. The dressing is tart, but not overwhelming so the hearts of palm aren't smothered. The original recipe called for yellow cherry tomatoes. I didn't have any, so I used orange grape tomatoes and it was fine. I preferred the hearts of palm sliced a little thinner than 1/2 inch. It's annoying to only use half an avocado in a recipe, so I just ate the rest of it tossed with some lemon juice.
Hearts of Palm and Avocado Salad
From Food and Wine
1/2 cup (heaping) yellow cherry tomatoes (or orange grape tomatoes), halved
~1/4 sweet onion, thinly sliced
1 14 oz. can of hearts of palm, drained, rinsed, and sliced into 1/2 or 1/4 inch slices
1/2 avocado cut into 1/2 inch pieces
1/8 cup chopped fresh parsley
1/4 tsp finely grated lime zest
1 Tbsp fresh lime juice
1 Tbsp mayonnaise
1 Tbsp canola oil
salt and freshly ground black pepper
1) In a bowl, toss the tomatoes, onion, hearts of palm, avocado, and parsley.
2) In a separate bowl, whisk the lime zest, lime juice, mayonnaise, and oil. Season dressing with salt and pepper.
3) Toss the dressing with the salad and serve right away. Season with additional salt and pepper if needed.