A refined starter on Brazilian tables, salada de palmito is made by layering sliced hearts of palm with avocado, tomato, and red onion, then finishing with a lemon dressing. This low-carb salad is suitable for a ketogenic diet and makes an eye-catching party dish.
Thinly slice the hearts of palm. Slice the avocado and immediately rub it with half of the lemon juice.
Slice the tomato and cut the red onion into thin rings.
Whisk the remaining lemon juice with the olive oil, salt, and black pepper.
Arrange the hearts of palm, avocado, tomato, and red onion in overlapping layers on a large platter. Drizzle with the dressing, sprinkle with parsley, and serve.
Slice the avocado just before serving and immediately rub it with lemon juice to help keep it from browning when exposed to air.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
