3 tbsp. Water
2 tbsp. Fresh Lime Juice
1 ½ tbsp. Extra Virgin Olive Oil
¼ tsp. Salt
¼ tsp. Black Pepper
2 Green Onions (scallions), thinly sliced (white & green parts)
2-3 tbsp. Fresh Cilantro, chopped
1 (14 oz.) can Hearts of Palm, sliced ½ inch thick
1-1 ½ cup Fresh Tomato, chopped
1 medium Fresh Avocado, chopped
In a medium bowl, combine the water, juice, oil, salt and pepper with a whisk. Using a rubber spatula, mix in the onion and cilantro. Now fold in the hearts of palm, tomato and avocado to mix well but not destroy them. Chill 2 hours before serving. Gently toss just before service. If serving as a first course, place on a lettuce leaf lined plate.
Note: You want the hearts of palm, tomato and avocado to be roughly the same size pieces after slicing/chopping.
Note: You could use cherry or grape tomatoes in this recipe. Just half them if you do use them.
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