This Hearts of Palm, Artichoke, Avocado, and Butter Lettuce Salad is not light on flavor, but would be the perfect dish to “Lighten Up Your Holiday Table.”

Using Boston Bibb Lettuce as a base offers soft, buttery leaves as the foundation.

Hearts of Pam, Artichoke, Avocado and Butter Lettuce in a white serving bowl.

Why You Must Make

  • When my sister was in town, she raved about the Vaca Frita she had made earlier in the month. Whenever I get together with my sisters, we are bound to cook. We decided that Cuban beef would be our dinner, and searched for a salad to complement it. Maddy spotted some hearts of palm in my pantry so we knew those had to be part of the deal.
  • The additions of diced red onion, tomatoes, avocadoes, and poblanos to bibb lettuce salad added more flavors and textures. Then a drizzle of a simple champagne vinegar and olive oil dressing pulled it all together.
  • It’s always nice to have a lighter dish on the menu to make up for more caloric sides and desserts.

Ingredient Notes

  • Kitchen Staples – Olive Oil, Salt, Freshly Ground Black Pepper
  • Small Artichoke Hearts – 14-ounce can, in water, drained
  • Hearts of Palm – 14-ounce can, drained and sliced into bite-sized chunks
  • English Cucumber – Thinly sliced. If you use a standard cucumber, you may want to peel it.
  • Small Red Onion – Finely chopped. Add to taste.
  • Poblano Pepper – Use half the pepper. Seeded, ribbed, and finely chopped. Use more or less to taste.
  • Grape or Cherry Tomatoes – Slice in half
  • Butter Lettuce – 1-2 heads, rinsed, dried, and chopped or torn into bite-sized pieces.
  • Avocados – Cut in large chunks right before serving to minimize oxidation (browning).
  • Champagne Vinegar – A mild vinegar made of Chardonnay and Pinot Noir grapes. It’s terrific for salad dressing.
Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad overhead view in a serving bowl.

Recipe Tips

  • Wash and dry your lettuce ahead of time. You’ll want the leaves to dry thoroughly so the salad dressing will stick.
  • Make sure everything is cut into bite-sized pieces. If your cucumbers are large, the slices may need to be cut in halves or quarters. It’s easier to eat cherry and grape tomatoes if they’re cut in half, too.
  • Wait to cut your avocados until just before serving. They will darken when exposed to air. They’ll taste fine, but won’t look as attractive. If you have to make the salad ahead of time, you can toss the avocado chunks in some of the dressing to prevent oxidation. The vinegar will minimize discoloration and the oil will help block the fruit from oxygen exposure.
  • To emulsify your salad dressing (making it homogeneous so it doesn’t separate), drizzle the olive oil in last, whisking constantly.
Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad overhead view in white serving bowl.

Frequently Asked Questions

What Can You Use Instead of Bibb Lettuce?

Other good lettuce varieties to use instead of Bibb or Boston lettuce include Iceberg, Romaine, or any loose lettuce variety. Even baby spinach would be tasty.

What are Hearts of Palm?

Hearts of palm are the edible centers of the cabbage palm tree, which is Florida’s state tree. They look like white asparagus and the flavor is similar to that of an artichoke heart. They’re mainly available canned unless you live in Florida where you can obtain them fresh.

How Do You Store Leftover Salad?

Keep salad leftovers in an airtight container and refrigerate them as soon as you’re done eating. 

How Long Does a Lettuce Salad Keep?

Once the salad dressing is added, the lettuce will wilt and the leftovers won’t be as tasty as a freshly tossed salad. It can be safely stored in an airtight container in the refrigerator for 3-4 days. If you make more salad than you can eat in one sitting, consider only adding salad dressing to the amount you can eat.
If your salad contains perishable ingredients like meat or cheeses and has been left out at room temperature for more than 2 hours, the leftovers should be thrown away since there is a chance of food a food-borne illness.

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Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad

Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad Recipe

Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings

A veggie packed salad with a scrumptious champagne vinaigrette


  • 1 (14-ounce) can of small artichoke hearts in water, drained
  • 1 (14-ounce) can of hearts of palm, cut into medium chunks, drained
  • ½ English cucumber, thinly sliced
  • ½ small red onion, finely chopped
  • ½ poblano pepper, seeded, ribbed, and finely chopped
  • 1-2 heads of butter lettuce, rinsed, dried, and chopped
  • 1-2 avocados, cut into large chunks
  • 3 tablespoons champagne vinegar
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper


  1. n a large bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and lettuce.
  2. Add the avocado.
  3. Whisk together vinegar and olive oil. Add a good pinch of salt and pepper to the dressing and drizzle over the salad.
  4. Carefully mix, taking care not to break up the avocados. Add more salt and pepper to taste if needed.


To minimize the browning of the avocado cubes, cut and add to the salad right before adding the salad dressing.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 272Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 126mgCarbohydrates: 13gFiber: 8gSugar: 2gProtein: 3g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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