Vegan Heart of Palms Greek Salad | Jewish Vegan Life

Ingredients

• 1/3 cup avocado or olive oil
• 1/4 cup red wine vinegar
• 1 cloves garlic, finely minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon organic date or coconut sugar
• 1/4 teaspoon salt, plus more to taste
• 1/4 medium red onion, thinly sliced
• 3 cups Baby Arugula cleaned and chopped
• 2 large tomatoes, diced
• 1 medium cucumber, diced
• 1/2 cup Kalamata olives
• 1/4 cup heart of palms (canned)
• 1/2 cup vegan feta cheese
• Salt and pepper, to taste
• Fresh parsley, for serving (optional)