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Cooking time/preparation time

30 mins.

Servings

‍6-8

Ingredients

2 cans heart of palm spears

2 avocados

1/2 English cucumber

1 pint of grape tomatoes 

2 medium red/yellow bell peppers

2 limes

3 medium scallions, chopped (or to taste)

¼ cup chopped cilantro

Extra virgin olive oil (EVOO)

Salt and pepper

Directions

1. Zest and juice limes.

2. Medium dice the avocados into lime juice.

3. Drain and cut the palm hearts in half lengthwise and then into half-moons.

4. Cut tomatoes in half.

5. Medium dice cucumber and bell peppers.

6. Add all veggies, including the avocados, together, straining the avocados and retaining the juice for the vinaigrette.

7. Chop cilantro and add to veggies.

8. Make a vinaigrette dressing using equal parts EVOO and lime juice. Add salt and pepper to taste. (Add more lime juice or vinegar if necessary.)

9. Mix all together and serve.