Hearts of Palm Salad with Shallot Vinaigrette by Priscilla Lawrence
Fresh hearts of palm with cherry tomatoes, avocado, cucumber, and red cabbage topped with green onions and a zesty shallot vinaigrette. Easy and delicious!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 14 oz Hearts of Palm
- 1 cup Tomato, Cherry
- 1 cup Cucumber
- 1 whole Avocado
- 2 - 3 sprigs Green Onion (Scallion)
- 1 cup Red Cabbage
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 3 Tbsp Avocado Oil
- 2 Tbsp White Wine Vinegar
- 1 tsp Dijon Mustard
- 1 whole Shallot
- 1/4 tsp Garlic Powder
- 1 pinch Salt
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