Heart Of Palm Recipe
Artichokes, tomato, cucumber, lemon dill vinaigrette
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Ingredients
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Vegetables
Vinaigrette
Method
Preparation of Vegetables
- 1
Prepare the Heart of Palm
Drain and rinse the canned heart of palm under cold water. Cut it into bite-sized pieces.
- 2
Prepare the Artichoke Hearts
If using canned artichoke hearts, drain and rinse them as well. If using frozen, thaw them and cut into quarters.
- 3
Chop the Tomatoes
Wash the cherry tomatoes and slice them in half.
- 4
Prepare the Cucumber
Peel the cucumber if desired, then slice it in half lengthwise and cut into half-moon shapes.
Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, dill, salt, and black pepper until well combined.
Assembly
- 6
Combine the Ingredients
In a large mixing bowl, combine the prepared heart of palm, artichoke hearts, cherry tomatoes, and cucumber.
- 7
Dress the Salad
Drizzle the lemon dill vinaigrette over the salad mixture and toss gently to combine.
