Brazilian BBQ Grilled Hearts of Palm Salad

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Lime Vinaigrette
Club House La Grille Brazilian Style BBQ 1 cup
Lime juice 1 cup
French’s Dijon Mustard 1 tbsp
Club House Sea Salt, French Mediterranean 1 tsp
Canola oil 3 cups
Brazilian BBQ Marinade
Garlic cloves, peeled 2 each
Olive oil 1 cup
Club House La Grille Brazilian Style BBQ 1/4 cup
Parsley 1 bunch
Hearts of Palm Salad
Hearts of Palm 800 mL
Red Onion, peeled and sliced thin 1/2 each
Cherry Tomatoes 1 cup
Avocado, spooned and cut into chunks 1 each
Lime, zested 1
Parsley 8 pieces


This recipe was created for Club House for Chefs by: Harrison Hennick, Chef Owner of Nique Restaurant in Hamilton.

For the Brazilian BBQ Marinade: Finely slice garlic. Chop 1/8 of parsley and mix all remaining ingredients together and reserve.

For the Lime Vinaigrette: In a bowl mix all ingredients together and reserve.

For the Hearts of Palm Salad: Marinate canned hearts of palm in Brazilian BBQ marinade overnight. Slice cherry tomatoes in 1/2. And cut avocado and red onion. Pull hearts of palm from marinade and grill. Meanwhile, in a small bowl, combine red onion, cherry tomatoes and avocado and dress with lime vinaigrette.

For Serving: Place hearts of palm on a plate and top with dressed red onion, cherry tomatoes and avocado lime vinaigrette. Complete with lime zest and fresh parsley and serve.

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