Braised Palm Heart Salad with Citrus and Pequi Oil
A refreshing Brazilian-inspired salad featuring tender braised palm hearts dressed with bright citrus segments and drizzled with fragrant, nutty pequi oil for a tropical twist. This brazilian-inspired salads (vegetarian) ready in about 25 minutes pairs small, thinly sliced red onion, chopped fresh coriander leaves, teaspoon sea salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 ounces, drained and sliced into 1/2-inch pieces canned palm hearts
- 1 medium orange, peeled and sectioned orange segments
- 2 tablespoons, freshly squeezed lime juice
- 1/4 small, thinly sliced red onion
- 1/4 cup, chopped fresh coriander leaves
- 2 tablespoons pequi oil (or substitute walnut oil)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place 14 ounces drained and sliced palm hearts in a medium saucepan with enough water to cover. Bring to a simmer and cook gently for 8 minutes until tender but still firm. Drain and let cool.
- Step 2: In a mixing bowl, combine the cooled palm hearts, 1 medium peeled and sectioned orange, 1/4 thinly sliced small red onion, and 1/4 cup chopped fresh coriander leaves.
- Step 3: Drizzle 2 tablespoons pequi oil and 2 tablespoons freshly squeezed lime juice over the salad. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
- Step 4: Toss gently to combine all flavors and serve immediately or chilled for 15 minutes for the flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Palm Heart Salad with Citrus and Pequi Oil take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Palm Heart Salad with Citrus and Pequi Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teaspoon sea salt from drying out.
Can I substitute ingredients in Braised Palm Heart Salad with Citrus and Pequi Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Palm Heart Salad with Citrus and Pequi Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Braised Palm Heart Salad with Citrus and Pequi Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
