Offbeat Eats Hearts of Palm Salad

 

2 C. hearts of palm, drained

2 plum tomatoes, seeded and diced

2 slightly firm avocados

½ C. thinly sliced Scallions, optional

3 T. extra virgin olive oil

2 T. distilled white vinegar or fresh lime juice

1 tsp. kosher salt

1½ tsp. freshly ground black pepper

1 T. finely chopped fresh cilantro leaves, for garnish

 

Slice the hearts of palm into ½-inch pieces if not precut. Place them in a small mixing bowl and add the tomatoes.  Carefully spoon out the insides of the avocados, discarding the pits. Dice the avocado flesh and add it to the bowl. Add the scallions, if using.  Combine the olive oil, vinegar or lime juice, salt, and pepper in a small mixing bowl and whisk together to form a vinaigrette. Pour the vinaigrette over the salad and fold in gently until the vegetables are thoroughly coated. Serve immediately, garnished with the cilantro.