Begin by slicing the heart of palm into ¼-inch rounds. Halve the cherry tomatoes and thinly slice the red onion. Set aside.

In a medium mixing bowl, scoop out the ripe avocado and mash it gently until creamy but slightly chunky.

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until smooth.

In a large serving bowl, gently fold together the mashed avocado, heart of palm, cherry tomatoes, red onion, and cilantro.

Drizzle the dressing over the salad and toss gently to coat evenly.

Cover the salad and refrigerate for at least 10 minutes before serving.