If you enjoy hearts of palm, this recipe is sure to become one of your favorites once you try it. It’s a hearts of palm salad that is very popular in Brazil, where this ingredient is not as expensive as it is in other countries. In Brazilian cuisine, hearts of palm are used in countless dishes thanks to the abundance of cultivation in this Latin American country. In addition to hearts of palm, this recipe...
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Cut the avocados in half and scoop out the pulp.
Place the avocado pulp in a bowl and add the hearts of palm, previously sliced into thin rounds. Mix and refrigerate for 30 minutes.
In a separate bowl, combine the cachaça, vinegar, cilantro, lime juice, olive oil, and season with salt and black pepper to taste. Whisk well until the ingredients are emulsified.
Remove the avocado and hearts of palm mixture from the refrigerator and drizzle it with the dressing to season the dish.
For a more vibrant flavor, use freshly squeezed lime juice.
Chill the salad for at least 30 minutes before serving to enhance its refreshing taste.
If you don’t have cachaça, you can substitute it with white rum or omit it entirely.
Can I use canned hearts of palm?
Yes, canned hearts of palm work perfectly for this recipe. Just make sure to drain and rinse them before use.
What can I use instead of cachaça?
You can substitute cachaça with white rum or simply omit it if you prefer a non-alcoholic version.
How do I keep the avocado from browning?
The lime juice in the recipe helps prevent the avocado from browning. Make sure to mix it well with the avocado.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, add the dressing just before serving to keep the ingredients fresh.
Is this salad suitable for vegans?
Yes, this salad is vegan as it contains no animal-derived ingredients.
