Avocado-palm heart salad with cherry tomatoes

Name: Avocado-palm heart salad with cherry tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Rocket salad; 1 can(s) (425 ml) Hearts of Palm; 40 g Pine nuts; 150 g cherry tomatoes; 2 smaller, ripe, dark skinned avocado (approx. 200 g each); 5 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Olive oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Rocket salad
1 can(s) (425 ml) Hearts of Palm
40 g Pine nuts
150 g cherry tomatoes
2 smaller, ripe, dark skinned avocado (approx. 200 g each)
5 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Olive oil

Directions

1
Wash and clean the salad and drain thoroughly. Drain palm hearts. Roast pine nuts in a pan without fat until golden brown, remove and let cool. In the meantime wash and halve the tomatoes.
2
Cut palm hearts and salad into pieces. Halve the avocado, remove the stone and remove the flesh with a spoon. Quarter the flesh if necessary and cut into slices. Put prepared ingredients in a bowl.
3
Season vinegar with salt, pepper and sugar, fold in oil. Carefully fold in the vinaigrette. Baguette tastes good with it.