Hearts of Palm, Avocado and Cherry Tomato Salad
Note: This salad recipe is more of a guideline than a recipe. Embellish according to taste.
2 cans or jars of hearts of palm, drained
2 to 4 avocados
Pint cherry tomatoes
Persian cucumbers, sliced (optional)
Fresh lemon juice
Fresh chopped chives, basil, parsley (optional)
1. Slice the hearts of palm into 1-inch pieces. Cut the avocados into large chunks. Gently mix the hearts of palm, avocados, tomatoes, edamame and sliced cucumbers in a large serving bowl.
2. Mix the lemon juice and olive oil to form a dressing, using a 1-to-3 ratio, such as 1 tablespoon lemon juice to 3 tablespoons olive oil. Season with salt and pepper; pour over the salad, tossing gently to combine. Toss in fresh chopped chives, basil or even flat-leaf parsley for additional color and flavor.
-- Beth Lee, OMG Yummy