Salad:
1 can hearts of palm, drained, and cut into 1” slices
½ head red or green lettuce, washed and roughly chopped
1 medium red onion, sliced
1 avocado, sliced
Vinaigrette:
2 tablespoons apple cider vinegar
1 pinch brown sugar
¼ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Salt
Pepper
An Oldways recipe