Easy Asparagus and Hearts of Palm Salad

Lisa Fleischman

Recipe By Lisa Fleischman

Cooking and Prep: 10 m
Serves: 8
No Allergens

Ingredients (9)

Salad

1-2 (14-ounce) cans Gefen Hearts of Palm, cut into 1/2-inch pieces

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Gefen Hearts of Palm
1 pint grape tomatoes, halved
1 bunch asparagus, cooked and cut into 1-inch pieces
1-2 avocados, cubed

Dressing

1/2 cup oil
1/4 cup Tonnelli Apple Cider Vinegar

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Tonnelli Apple Cider Vinegar
1/4 cup sugar
1/2 teaspoon salt
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic

Start Cooking

Prepare the Salad

Combine hearts of palm, tomatoes, asparagus, and avocados.
Mix together dressing ingredients and pour over salad.

Credits

Photography by Hudi Greenberger
Food Styling by Janine Kalesis

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