An elegant starter on Brazilian tables, salada de palmito is made by arranging hearts of palm in layers with avocado, tomato and red onion, finished with a lemony dressing. Low in carbs and suited to a ketogenic diet, its careful presentation makes it a striking addition to any party table.
Slice the hearts of palm thinly, then slice the avocado and toss it right away with half 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 pepper.
Arrange the palm hearts, avocado, tomato and red onion in crossed layers on a large platter, drizzle with the dressing and finish with parsley.
Slice the avocado last and toss it with lemon juice right away, or exposure to air will quickly turn it brown.
Arranging the hearts of palm in slightly crossed layers on the plate makes the salad look far more elegant; it's an eye-catching presentation technique for party tables.
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