4 cups packed arugula, washed
6 plum tomatoes, washed and cut into wedges
2, 14 oz. can Hearts of Palm, drained, rinsed, and quartered
1 small avocado
2 tablespoons aged balsamic vinegar
2 teaspoons olive oil
Salt and pepper to taste
4 tablespoons pine nuts
Prep:
1
Cut tomatoes into wedges and quarter Hearts of Palm.
Make:
2
Mound arugula in the center of the plate.
3
Arrange tomatoes then hearts of palm in circular patterns on top of the arugula.
4
Remove avocado pit , cubed one half of the flesh and mound into other half. Place in center of dish.
5
Drizzle salad with vinegar then oil and season with salt and pepper.
6
Garnish with pine nuts.
Ingredients
4 cups packed arugula, washed
6 plum tomatoes, washed and cut into wedges
2, 14 oz. can Hearts of Palm, drained, rinsed, and quartered
1 small avocado
2 tablespoons aged balsamic vinegar
2 teaspoons olive oil
Salt and pepper to taste
4 tablespoons pine nuts
Directions
Prep:
1
Cut tomatoes into wedges and quarter Hearts of Palm.
Make:
2
Mound arugula in the center of the plate.
3
Arrange tomatoes then hearts of palm in circular patterns on top of the arugula.
4
Remove avocado pit , cubed one half of the flesh and mound into other half. Place in center of dish.
5
Drizzle salad with vinegar then oil and season with salt and pepper.
6
Garnish with pine nuts.
