Brazilian Salad
by Sommer Collier — last updated on Apr 29, 2026 
My Brazilian Hearts of Palm Salad is one of my favorite light meals when I want something crisp and refreshing. I toss hearts of palm, avocado, onions, and fresh veggies in a bright lime vinaigrette for a salad that’s crunchy, creamy, tangy, and just a little sweet. It’s simple, vibrant, and perfect for warm days.
I’m a huge fan of salads, especially those that are easy to make and filled with color and texture. This Brazilian salad definitely fits the bill, and that’s why it’s become my go-to whenever I’m craving a nutritious meal that’s also really easy to make. What I love the most about this salad is that it’s gorgeous and super satisfying. Every bite is filled with a burst of textures and flavors from the combination of tangy hearts of palm, juicy tomatoes, and crunchy fennel that are all coated in the most delicious honey lime vinaigrette. Like my pasta salad recipe, this is one of those dishes that you’ll be making on repeat, especially during the warmer months. Plus, this veggie bowl is loaded with healthy vitamins, minerals, and fiber. So, if you’re looking for light and lean recipes to add to your kitchen arsenal, give my Brazilian salad a try. You may find yourself converting your meat-n-potatoes friends to the green side!
Kristin – ⭐⭐⭐⭐⭐ This salad was absolutely delicious, refreshing, and very easy to put together. My boyfriend, who doesn’t even love salad, had it for a snack the next night after dinner.
Table of Contents
Sommer’s Recipe Highlights
Salad Heaven – This recipe is bold and zesty with soft tangy slices of canned hearts of palm, and cool sweet notes of fresh fennel and tomatoes. Plus, it’s got an herbaceous kick from fresh chopped mint! As if that weren’t enough, all these flavors and textures are tied together by a simple perky garlic-lime dressing.
Quick & Easy – This glorious, colorful salad comes together in just 15 minutes with a handful of fresh, simple ingredients. That’s why this is the perfect dish to make whenever you’re in a rush and still looking to keep things nutritious.
Versatile – I usually enjoy this chunky salad in the summertime, when I’m craving something light and refreshing, but it’s perfect all year round. It also pairs deliciously with everything from grilled steak and shrimp, to a side of basmati rice or thick-cut plantain chips.
Key Ingredients and Tips
- Hearts of palm – I love to use chopped hearts of palm because they add a ton of texture and a delicious tanginess that kind of tastes like artichoke hearts. If you’ve never tried hearts of palm, this salad is a great way to give them a go.
- Cherry tomatoes – For a burst of subtle sweetness and color, cherry tomatoes are a must! I like to use yellow and red cherry tomatoes for extra color.
- Fennel – Fresh fennel bulb adds a slight hint of licorice that totally transforms this dish. Plus, it has a really perky crunch.
- Avocado – Creamy, ripened avocados balance out all the bold flavors.
- Red onion – I love red onion! It adds a ton of savoriness and a perfect crunch to every bite.
- Mint – Fresh mint adds brightness and a yummy refreshing twist.
- Lime juice – To make the tangy vinaigrette you’ll need freshly squeezed lime juice.
- Honey – Just a drizzle of honey adds the perfect amount of sweetness to the dressing.
- Olive oil – I always use a really good-quality extra-virgin olive oil for any dressing. It helps bind all the ingredients together and makes a nice, thick sauce.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Make the vinaigrette – To kick off this dish, I start off by making the lime vinaigrette. I pour the lime juice, olive oil, honey, garlic, and salt into a jar and close it. Then, I shake it really well so that all the ingredients and flavors combine. This is a great way to get out unwanted frustrations at the end of the day!
Chop the veggies – To make the salad, I chop up the hearts of palm, cherry tomatoes, and avocado. Then, I slice the fennel bulb into really thin pieces, along with the fresh mint.
Mix everything up – I toss all the chopped veggies into a bowl and drizzle a generous portion of the salad dressing on top. Then, I toss the salad so that everything gets coated in that honey lime dressing, and I’m ready to serve! Pro Tip: You can always add more dressing, but you cannot remove it once it’s on the veggies. Take your time adding the vinaigrette; gently toss it in little by little.
Recipe Variations
- Lemon juice – Swap the lime juice with lemon juice if you’re not a fan of the former.
- Artichoke hearts – If you don’t really like hearts of palm, or you just can’t find them, use chopped artichoke hearts instead. You still get that unique texture and a note of tanginess.
- Parsley – Swap the mint with parsley.
- Cheese – For some extra flavor, add in some crumbled blue cheese or feta cheese.
- Add ins – Mix in some sliced celery, green onion, sliced radishes, olives, or lettuce!
- Nuts – I also like to add in a handful of crushed walnuts or pecans.
- Beans – Add in a boost of protein by mixing in some cooked chickpeas or white beans.
Serving Suggestions
This is a hearty salad that can be eaten on its own, but if you want to turn it into a fuller meal, here are some of favorite sides!
- Pair it with a grilled protein like grilled chicken breast, grilled salmon, or grilled hanger steak.
- Serve a bowl of this salad along with these sweet baked plantains.
- Enjoy it with a generous slice of this shrimp quesadilla.
- Serve it as a grain bowl over some plain basmati rice or quinoa.
Storing
Store the salad and dressing separately. Place leftover salad without the dressing in an airtight container in the fridge for up to 2 days. The dressing can be stored in an airtight jar for about the same number of days.
Frequently Asked Questions
Definitely! Most of these ingredients will keep well if you make this salad a day ahead. I recommend adding the avocado before serving so that it doesn’t turn brown. Assemble the salad and salad dressing separately and dress the salad prior to serving as well!
Yes, you can. But I think fresh lime juice always tastes a lot better.
Fennel is known for its subtle sweet flavor that kind of tastes like licorice. Not everyone loves this vegetable, but it’s really refreshing, and it makes the perfect bite when it’s sliced thin.
No, the original recipe for this salad uses honey, which is not vegan. But if you’re looking to make vegan swaps, just replace the honey with agave.
More Refreshing Summer Salads
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
Brazilian Salad
Ingredients
For the Brazilian Chopped Salad:
- 14 ounces hearts of palm
- 12 ounces cherry or grape tomatoes
- 1 fennel bulb
- 1 ripe avocado
- 1/2 small red onion
- 1/4 cup chopped mint
For the Lime Vinaigrette:
- 1/4 cup fresh squeezed lime juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon honey or agave
- Salt and pepper
Instructions
For the Vinaigrette:
- For the vinaigrette: Pour all the ingredients in a jar. Add 1 teaspoon salt and 1/2 teaspoon ground black pepper. Screw the lid on tight and shake to combine.
To Assemble:
- Drain the can of hearts of palm, then chop into 1/4-inch rounds. Cut the tomatoes in half. Cut the stems off the fennel bulb. Then cut the bulb in half and remove the core. Lay the fennel bulb halves flat, and slice into thin “shaved” pieces. Cut the avocado into chunks. Cut the onion half, in half again, then slice into thin strips. Finally, chop the fresh mint.
- Place the shaved fennel on a large platter (or in salad bowl.) Top with tomatoes, hearts of palm, onion, avocado, and mint. Drizzle the salad dressing over the top and toss.
Thanks so much ! This is a big hit
Delicious
This salad was absolutely delicious, refreshing, and very easy to put together. My boyfriend, who doesn’t even love salad, had it for a snack the next night after dinner.
This is a delicious salad! Everyone at my Brazilian themed dinner party raved about it and asked for the recipe!
It is a great recipe.
This looks wonderful!! It’s the second time in a week I’ve I’ve run across the ingredients “Hearts of Palm”. I’ve never heard of it before. Does it come in a jar, can or fresh. Is there a substiture (although it sounds like a very important ingredients), but just in case I can’t find it at our local Rosauers or Albertsons?
Also, I’ve never heard of fennel bulb??? Substitute?? Darn I hate to ask for subs.
Can this recipe be made a day ahead to marinate longer? I would not put the avocados in until I was ready to serve. Thank you.
Hi Donna!
Yes, if you leave the avocadoes out and mix them in at the end, you can make this up to 48 hours in advance. :)
This was delicious! Thx for the yummy recipe.
Sounds delicious! I can’t wait to make it!
Love it; perfect for my office lunch ! Thank you !
You are so very welcome!