Tomato, Avocado, and Hearts of Palm Salad

Chanie Nayman

Recipe By Chanie Nayman

Cook & Prep: 10 m
Serving: 4
No Allergens

Ingredients (8)

Salad

2 cups sliced cherry tomatoes
1 (14-oz.) can sliced Gefen Hearts of Palm, drained

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Gefen Hearts of Palm
1 avocado, peeled and cubed

Dressing

1/2 teaspoon dried basil or 1 cube Gefen Frozen Basil

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Gefen Basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3 tablespoons Bartenura Olive Oil

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Bartenura Olive Oil

Start Cooking

Make the Salad

Place tomatoes, hearts of palm, and avocado cubes in a salad bowl. Mix dressing ingredients and pour over vegetables just before serving. Toss to combine.

Tip:

Here’s the neatest way to cube an avocado: Hold the avocado in the palm of your hand and slice like a grid, as if the peel isn’t there. Slide a large spoon under the halved avocado and you have cubes!

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