This salad is so easy that it hardly qualifies as a recipe, but the combination of creamy hearts of palm and acidic dressing is a perfect pairing. To be honest, I could eat hearts of palm straight out of the can, but avocados make everything taste even better.
- 1 15-ounce can hearts of palm, rinsed, drained, and sliced into 1/2-inch pieces
- 2 tomatoes, diced
- 2 slightly firm avocados, peeled and diced
- 3 teaspoons olive oil
- 2 tablespoons white vinegar or lime juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chopped cilantro
- Combine the olive oil, vinegar, salt, and pepper in a serving bowl. Add the hearts of palm, tomatoes, avocado, and cilantro and gently mix until the vegetables are coated. Serve immediately.