Hearts of Palm Salad with Avocado, Tomato & Dill
Joseph
ingredients
- 1 can (14 ounces) hearts of palm, drained
- 1 avocado, diced and tossed with lemon or lime juice
- 2 Greek or Italian pickled peppers, coarsely cut up
- 2 ripe tomatoes, cut into wedges
- 1 tablespoon capers
- 1/2 red onion, peeled and cut into very thin rings
- Several handfuls of arugula leaves
- 1/2 English cucumber, or 2 Persian or Japanese cucumbers, thinly sliced
- 2 tablespoons chopped fresh dill
- Extra virgin olive oil, as desired
- Red wine vinegar, to taste
directions
- 1
Arrange the hearts of palm on a plate, then toss the avocado with the pickled peppers and arrange that next to the hearts of palm. Add the tomatoes to the plate. Sprinkle all with capers. Toss the onion with the arugula and place alongside the other ingredients, then garnish with cucumber and sprinkle all with fresh dill.
- 2
Dress with olive oil and red wine vinegar to taste.
notes
Per serving (undressed): 164 calories, 6 g protein, 20 g carbohydrate, 9 g fat (1 g saturated), 0 cholesterol, 539 mg sodium, 8 g fiber
Source: SF Chronicle
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews