This salad came together in an effort to use up stray pantry items. I recently moved, and found a few interesting items in the back of the cupboard. One such item was a can of organic hearts of palm. When life gives you hearts of palm, make chopped salad.
Chopped Salad with Avocado, Arugula and Hearts of Palm Recipe
1 stalk canned hearts of palm, rinsed and drained
1/2 a medium ripe avocado, peeled, pitted and chopped
1/2 cup fresh cherry tomatoes, halved (I used sunburst)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
fine sea salt and freshly ground black pepper
3 cups fresh arugula
Slice heart of palm into rounds. Combine heart of plam slices, avocado and tomatoes in a small bowl. Drizzle with olive oil and lemon juice; stir gently to coat. Season with salt and pepper. Serve over arugula. Toss salad just before serving.
Makes 1 BIG salad