Skill required: Salad lover
1 ripe avocado - diced
3 hearts of palm (1 can) - sliced into 1/2cm coins
Vinaigrette: 1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
pinch dried oregano (if you have fresh, use that instead)
1 tablespoon finely chopped parsley
1. Whisk together all vinaigrette ingredients and set aside.
2. Toss avocado and hearts of palm together. Drizzle vinaigrette over top and serve.
Yield: 2 large servings
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