Hearts of palm salad with avocado (Ensalada de palmito)

1. Drain and rinse the hearts of palm and cut into 1.5 cm thick rounds.

2. Cut the tomatoes into wedges and the red onion into paper-thin half-moons; soak the onion in cold water for 5 minutes to take the edge off, then drain.

3. Halve, stone and peel the avocados and cut into chunky cubes; drizzle straight away with a little lime juice so they don't brown.

4. For the dressing, whisk the remaining lime juice with the olive oil, salt and pepper.

5. Gently toss the hearts of palm, tomatoes, onion and avocado in a bowl, then drizzle with the dressing.

6. Scatter with roughly chopped coriander and serve cold.

Tip: Hearts of palm have a mildly nutty, artichoke-like flavour – popular in Brazil, Ecuador and Costa Rica as a fresh side for fried fish and grilled meat.