This Brazilian Chopped Salad, aka Salada de Palmitos, is a refreshing salad that combines the crisp texture of hearts of palm with a medley of bright vegetables and a zesty Brazilian Vinaigrette!

Hearts of Palm Salad with Brazilian Vinaigrette overhead shot on plate

Hearts of Palm Salad with Brazilian Vinaigrette

It’s salad season! Who’s excited?!

If you are not a salad lover, I’d like to suggest that there’s a chance you’ve been eating the wrong kinds of salads.

Slimy over-dressed greens with a little bit of carrots and unripened tomatoes, right? Or maybe those weird restaurant “after-thought” salads with the chunks of raw broccoli that are too big to fit in your mouth?

Brazilian Chopped Salad Recipe with hearts of palm, avocado, and Brazilian vinaigrette

I hear you… Salads can be painful.

However, they can also be ridiculously exciting with tons of color, contrasting flavors, and crunch!

Today I’m going to share a salad with you that is going to rock your world. (Do people still say that?)

Introducing Brazilian Chopped Salad, AKA Hearts of Palm Salad or Salada de Palmitos.

Making Brazilian Hearts of Palm Salad Recipe

Ingredients for Hearts of Palm Salad

This best Brazilian salad recipe needs minimal ingredients for a truly tasty salad! Here’s what you’ll need:

  • Hearts of Palm
  • Cherry Tomatoes
  • Fennel Bulb
  • Avocado
  • Red Onion
  • Chopped Mint
  • Brazilian Vinaigrette – a mixture of lime juice, olive oil, garlic, honey, salt and pepper
How To Make Hearts of Palm Salad with Brazilian Vinaigrette

Heart of Palm Salad with Chunky Goodness!

It’s bold and zesty with soft tangy slices of hearts of palm, and cool sweet notes of fresh fennel and tomatoes. This particular version also includes creamy avocado, sharp red onion, and 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 vinaigrette.

This Brazilian hearts of palm salad is seriously salad heaven!

How to Make Brazilian Chopped Salad Recipe

Hearts of Palm Salad with Brazilian Vinaigrette is all a raw vegetable dish should be, and more. Bold and surprising, with a hefty load of healthy vitamins, minerals, and fiber.

It’s salad bowl utopia. Like taking a bite of a grilled cheese sandwich and discovering it has bacon on it, this Brazilian Chopped Salad recipe is pleasantly so much better than expected.

If you are looking for light and lean recipes to add to your kitchen arsenal, give our Hearts of Palm Salad with Brazilian Vinaigrette a try. You may find yourself converting your meat-n-potatoes friends to the green side!

Crunchy Brazilian Hearts of Palm Salad with Brazilian Vinaigrette Recipe - close up of vegetables on platter

Frequently Asked Questions

Can I make this Hearts of Palm Salad with Brazilian Vinaigrette ahead of time?

Definitely! Most of these ingredients will stay good if you make this salad a day ahead of time. 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!

What should I serve with this chopped salad?

This is a hearty salad that can be eaten on its own, or with simple proteins like grilled chicken breast, grilled salmon, or grilled hanger steak!

Hearts of Palm Salad Recipe with Brazilian Vinaigrette - overhead shot on platter

More Refreshing Summer Salads to Try

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Hearts of Palm Salad with Brazilian Vinaigrette

Prep Time: 15 minutes
Total Time: 15 minutes
Brazilian Chopped Salad Recipe (Salada de Palmitos) A zesty gluten-free and vegan salad with tons of crunch! Made with hearts of palm, tomatoes, avocado, fennel, mint and lime.
Servings: 8


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:


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.


Serving: 1cup, Calories: 182kcal, Carbohydrates: 21g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 29mg, Potassium: 1258mg, Fiber: 3g, Sugar: 10g, Vitamin A: 375IU, Vitamin C: 23mg, Calcium: 36mg, Iron: 1.6mg
Course: Salad
Cuisine: Brazilian
Author: Sommer Collier
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