(Hearts of Palm Salad with Avocado and Radicchio is an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so people who have enjoyed this recipe can still find it. Use Low-Carb Salads with Hearts of Palm to see more fun salads with this ingredient.)


  • 1 small head Boston lettuce
  • 1/2 head radicchio, thinly sliced (optional but good)
  • 1 cup sliced hearts of palm
  • 1 avocado, peeled and diced
  • 2 T pine nuts


  • 1/2 tsp. lemon zest (zest the lemon first before you squeeze the juice)
  • 2 T fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • Coarse ground black pepper to taste
  • salt to taste
  • 2 T extra virgin olive oil (use your best olive oil for this)


  1. Tear the lettuce into pieces and wash in salad spinner or by hand, then dry well.
  2. Slice the radicchio into thin slices.
  3. Toss the lettuce and radicchio together.
  4. Stir together the lemon zest, lemon juice, Worcestershire sauce, black pepper, and salt, then whisk in the olive oil to make the dressing. (Make the dressing before you cut the avocado so it doesn’t turn brown.)
  5. Slice hearts of palm and put into bowl, separating into rings or breaking into pieces.
  6. Peel and dice the avocado and add to hearts of palm; pour over 2 T dressing and toss.
  7. Arrange the lettuce (and radicchio if using) on individual plates or in salad bowls.
  8. Layer the avocado/heart of palm mixture over lettuce.
  9. Drizzle a little more dressing on each salad, sprinkle with pine nuts and serve.

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