I first had heart of palm skewers at a churrascaria in São Paulo, served cold between rounds of grilled meat as a palate cleanser. The idea stayed with me. Hearts of palm have this clean, almost buttery flavour that works when you pair them with something sharp and bright. On these skewers, they alternate with grape tomatoes, chunks of red onion, and leaves of arugula or spring mix, all threaded together and chilled for 30 minutes before serving.
The dressing is olive oil whisked with fresh lemon juice, salt, pepper, a pinch of sugar to round the acid, and fresh thyme leaves. You drizzle it over the skewers just before they go out. The chill time matters. Cold hearts of palm and cold tomatoes against the peppery arugula and the bright dressing is a combination that wakes you up between heavier courses. These don’t last long at the table.
How to Make Heart of Palm Skewers
Thread Carefully
Cut each heart of palm stalk into 3-4 chunks. Alternate on skewers with grape tomatoes, chunks of red onion, and arugula or spring mix leaves threaded between the larger pieces. The leaves will wilt slightly against the cold palm and tomato, which is fine. They add colour and a peppery bite.
If the hearts of palm are soft, chill them for 15 minutes before cutting. Cold palm holds its shape better on a skewer.
Chill Before Dressing
Cover the assembled skewers with a damp paper towel and refrigerate for at least 30 minutes. The chill firms everything up and sharpens the flavours. The paper towel stops the arugula from drying out at the edges.
Whisk the Dressing Fresh
Olive oil, fresh lemon juice, salt, pepper, a pinch of sugar to round the acid, and fresh thyme leaves. Whisk until it emulsifies into a thick dressing. Drizzle over the skewers just before serving. If you dress them too early, the arugula wilts and the tomatoes release water.
Brazilian Heart of Palm Skewers
Total Time: 15 minutes
Yield: Serves 4
Diet: Gluten-Free, Vegan, Vegetarian
Description
Vibrant skewers perfect for a light lunch or appetizer. Sweet, tangy vinaigrette adds the finishing touch.
Ingredients
- 6 stalks heart of palm
- 8 pieces grape tomatoes
- Arugula or spring mix leaves
- 8–16 chunks red onion
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- A pinch of salt
- A pinch of freshly ground black pepper
- A dash of sugar
- Fresh thyme leaves
Instructions
- Assemble 4 heart of palm salad skewers by inserting and alternating heart of palm chunks, grape tomatoes, salad leaves, and chunks of red onion (optional).
- Chill skewers in the refrigerator for about 30 minutes, covered with a wet paper towel.
- In a small bowl, whisk all dressing ingredients together until you obtain a thick and homogeneous dressing.
- Drizzle the heart of palm salad skewers with the dressing and sprinkle with thyme leaves.
- Serve.
Notes
- For easier threading, slightly chill the heart of palm before assembling the skewers.
- If grape tomatoes are unavailable, substitute cherry tomatoes or cubed bell peppers.
- Store leftover skewers in an airtight container, separated from the dressing, for up to 2 days.
- Prep Time: 15 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
Frequently Asked Questions
Where do I find hearts of palm?
Canned or jarred hearts of palm are available in most supermarkets, usually near the canned vegetables or in the international aisle. Drain and rinse them before cutting into chunks for skewering.
Can I use wooden skewers?
Yes. Wooden or bamboo skewers work well. No need to soak them since these are served cold, not grilled. Metal skewers conduct cold from the fridge and keep everything chilled longer.
Can I make the dressing ahead?
Yes. Whisk the olive oil, lemon juice, salt, pepper, sugar, and thyme together and refrigerate for up to 2 days. Whisk again before drizzling since the oil and lemon will separate.
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