Heart of Palm Salad with Lime & Honey Dressing

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Palm hearts, with their strange tubular shape, don’t overwhelm you at first glance but don’t underestimate their genius taste. It’s sort of a cross between an artichoke and celery. Pair them with avocados and tomatoes for quick salsas and salads. The young shoots are farmed and harvested before they grow into palm trees so it is completely ethical to buy and eat them.

Preparation: 15 Minutes
Cooking: 5 Minutes


  • 125 g ( oz) green beans, trimmed, cut into 2.5 cm (1 inch) lengths
  • 1 small red onion, halved and thinly sliced into half moons
  • 2 avocados, chopped
  • ½ lemon
  • 400 g (14 oz) tin of palm hearts, drained, sliced into 3 cm (1½ inch) pieces
  • 2 navel oranges, peeled, segmented
  • 1 tablespoon pepitas (pumpkin seeds), lightly toasted, salted


  • 50 ml ( fl oz) extra virgin olive oil
  • juice of 2 limes
  • 3 teaspoons white wine vinegar
  • 3 teaspoons honey
  • 1 tablespoon chopped coriander (cilantro) leaves


Cook the green beans in a saucepan of lightly salted boiling water for 1-2 minutes or until tender but still firm to the bite. Drain and refresh under cold running water. Drain again, pat dry on a clean tea towel (dish towel) and put the beans in a large salad bowl.

Put the onion and avocado in separate bowls, squeeze the lemon juice over the top of both and stand for 5 minutes. Drain, then add to the salad bowl. Add the palm hearts and orange segments and toss gently to combine.

To make the dressing, combine all the ingredients in a small jar with a fitted lid. Season with salt and freshly ground black pepper, then shake well to combine. Just before serving, pour the dressing over the salad and scatter over the pepitas.