AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time10 mins
 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.

Hearts of Palm and Tomato Salad