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
2 tablespoons apple cider vinegar
1 pinch brown sugar
¼ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
- To make the salad: Place the hearts of palm and the lettuce in a large salad bowl. Top with the onion and avocado.
- To make the vinaigrette: Combine all ingredients in a bowl and whisk; or combine in a lidded glass bottle and shake well. Pour over salad, add salt and pepper to taste, and toss before serving.
An Oldways recipe