Braised Palm Heart Salad with Citrus and Pequi Oil

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Brazilian-style 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 salad recipe (vegetarian), ready in about 25 minutes, pairs canned palm hearts, orange segments, lime juice 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.

Prep: 15 min Cook: 10 min Serves 4 Brazilian cuisine 140 cal/serving

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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

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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.