Coconut and Palm Heart Salad with Brazilian Vinaigrette
A refreshing salad combining tender palm hearts, creamy coconut, and a zesty Brazilian-style vinaigrette perfect for a light starter or side dish. This brazilian-inspired salads (vegan) ready in about 15 minutes pairs canned palm hearts, fresh coconut meat, cherry tomatoes 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 150 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
- 1 can (14 oz), drained and sliced canned palm hearts
- 1 cup, shredded fresh coconut meat
- 1 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 can (14 oz) drained and sliced palm hearts, 1 cup shredded fresh coconut meat, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette is emulsified and slightly thickened.
- Step 3: Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
- Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.
Frequently asked questions
How long does Coconut and Palm Heart Salad with Brazilian Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 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 Coconut and Palm Heart Salad with Brazilian Vinaigrette?
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 canned palm hearts from drying out.
Can I substitute ingredients in Coconut and Palm Heart Salad with Brazilian Vinaigrette?
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 Coconut and Palm Heart Salad with Brazilian Vinaigrette 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 Coconut and Palm Heart Salad with Brazilian Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This salad was a delightful surprise! The Brazilian vinaigrette tied everything together perfectly.
- ★★★★★
My family loved the coconut and palm heart combo. Made it for a dinner party and everyone asked for the recipe.
- ★★★★☆
Loved the flavors, but the palm hearts were a bit hard to find. Also, the vinaigrette could have been a bit more tangy.
