Hearts of Palm Salad with Artichoke Hearts, Cucumber and Avocado

panningtheglobe.com

Nathalie Gratton

subheading: Dressing Ingredients:

6 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

2 teaspoons dijon mustard

1 large garlic clove, pressed or finely minced ( 2 teaspoons)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

subheading: Salad Ingredients:

2 hothouse cucumbers

1 pint of ripe sweet cherry or grape tomatoes, halved

2 14- ounce cans whole artichoke hearts in water, not oil (if you can't find whole artichoke hearts, quartered artichoke hearts are fine, too)

2 14- ounce cans whole hearts of palm

2 ripe but firm avocados

Kosher salt and freshly ground black pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at panningtheglobe.com

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