1 ripe avocado (diced) (Click here for a refresher on cutting an avocado)

3 hearts of palm (1 can) – sliced into 1/2cm coins

 

Vinaigrette

1/3 C. olive oil

3 T. white wine vinegar

1 tsp Dijon mustard

pinch dried oregano (if you have fresh, use that instead)

1 T. of finely chopped parsley

 

Whisk together and ingredients and set aside.  Toss avocado and hearts of palm together. Drizzle vinaigrette over top and serve.

 

 

 

Yield:

Calories:

Fat:

Fiber: