Argentinian hearts of palm salad
Fresh lime juice
1½ Tbsp, extra virgin
¼ tsp, freshly ground
3 Tbsp, sliced
2 Tbsp, fresh, chopped
Hearts of palm
14 oz, canned, drained, sliced 1/2-in thick
2 small, roughly chopped
1 medium, uncooked, Hass, sliced
- In a serving bowl, combine water, lime juice, oil, salt and pepper; stir in scallions and cilantro.
- Add hearts of palm, tomatoes and avocado to bowl; gently toss to coat. Yields about 1 1/4 cups per serving.