Brazilian Palmitos Salad


Yield: 4 Servings


1/2 tsp finely grated lime zest

2 Tbsp freshly squeezed lime juice

2 tsp honey

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

Sea salt and freshly ground pepper to taste

1 cup mixture of yellow and red cherry tomatoes, halved or 2 Roma tomatoes, chopped into 1" pieces

1 large shallot, thinly sliced

2 (14-ounce) cans hearts of palm, drained and sliced into ½" thick discs

1 Hass avocado, diced into ½" pieces

1 red bell pepper, sliced into 1-inch match sticks

1/4 cup coarsely chopped cilantro leaves

Lettuce leaves, if desired


1. In a small bowl, whisk the lime zest, lime juice, honey, and Flying Olive Persian Lime EVOO.  Season with salt and pepper.  Set aside.

2. In a medium bowl, toss the tomatoes with the shallot, hearts of palm, avocado, red pepper, and chopped cilantro.  Pour the dressing over the salad, gently toss and sprinkle with a little more salt and pepper to taste.  If desired, place several lettuce leaves on each plate before spooning salad on them.  Serve right away.

Submitted by Chuck and Barb L.