Ensalada Colombiana con Pimienta Negra (Black Pepper Chopped Salad)

About This Recipe

Colombian salads tend to be straightforward and bright — diced tomato, avocado, onion and whatever crisp vegetable is on hand, dressed with lime juice, oil and salt to cut through richer mains like bandeja paisa or fried meats. Hearts of palm (palmito), genuinely common in Colombian cooking especially in Amazonian and Pacific regions, adds a tender, slightly briny crunch that fits naturally alongside the tomato and avocado here, and a generous crack of black pepper at the end gives the whole bowl a peppery lift that plain salt alone doesn't. The technique is entirely about knife work and timing: everything is diced to a similar bite-sized size so the textures come together in each forkful, and the salad is dressed only minutes before serving so the tomato doesn't go watery and the avocado stays in clean cubes rather than breaking down into the dressing. This is a simple, refreshing side dish meant to sit alongside heavier Colombian mains — not a composed restaurant salad, but the kind of fast, practical dish that rounds out a home-cooked plate.

Ingredients

Serves 4

• 2ripe tomatoes(diced)
• 1avocado(diced)
• 1 can (400g)hearts of palm(drained and sliced into rounds)
• 0.25red onion(thinly sliced)
• 3 tbspolive oil
• 2 tbsplime juice
• 0.5 tspfine sea salt
• 1 tspfreshly cracked black pepper(plus more to finish)
• 2 tbspchopped cilantro

Instructions

1. 1

   Prep the vegetables

   Dice tomatoes and avocado into roughly even 1.5cm pieces. Slice hearts of palm into rounds and thinly slice the red onion.

2. 2

   Soak the onion

   Place sliced red onion in a small bowl of ice water for 5 minutes to mellow its sharpness, then drain well.

3. 3

   Make the dressing

   Whisk together olive oil, lime juice, salt and black pepper in a small bowl.

4. 4

   Combine

   In a large bowl, gently toss tomatoes, hearts of palm and drained onion together first.

5. 5

   Dress and finish

   Pour the dressing over and toss gently, then fold in the avocado last so it stays in clean cubes rather than mashing into the salad.

   Adding the avocado last and folding gently, rather than tossing hard, is what keeps the cubes intact instead of turning the salad creamy.

6. 6

   Serve

   Scatter cilantro and an extra crack of black pepper over the top. Serve immediately.

Variations

• •

  Add crumbled queso costeño for a saltier, richer version common on Colombia's Caribbean coast.

• •

  Swap hearts of palm for diced cucumber if it's not available, for a similarly crisp, mild crunch.

• •

  Add corn kernels for extra sweetness and texture, a common addition in Colombian home salads.

Storage

Best eaten the same day it's dressed. If prepping ahead, keep vegetables, hearts of palm, dressing and avocado separate and combine just before serving.

Frequently Asked Questions