Ingredients
1 can hearts of palm (14oz) drained and sliced either crosswise or lengthwise
1 avocado diced and tossed with lemon or lime juice
2 greek pickled peppers coarsely cut up
2 roasted red peppers from a jar cut into strips
2 ripe tomatoes cut into wedges
1 TBSP brined drained capers
1/2 red onion, peeled and cutin into very thin rings
several handfuls of arugula leaves
1/2 english cucumber thinly sliced
2 TBSP chopped fresh dill
2 TBSP extra virgin olive oil or to taste
1 TBSP red wine vinegar or to taste
Preparation
Arrange hearts of palm on a plate, toss the avocado with the pickled and red peppers and arrange next to the hearts of palm. Add the tomatoes to the plate and sprinkle all with the capers. Toss the onion with the arugula and place on plate next to the other ingredients, then garnish with cucumber and sprinkle with fresh dill.
Dress with olive oil and red wine vinegar just before serving.
