1 14 oz can hearts of palm, drained and cut to bite size logs
1/2 avocado, diced
Directions:
For the cilantro vinaigrette
Add cilantro, honey, oil, vinegar, garlic, zest, lime juice, ginger, pepper flakes and salt to a mini food processor. Puree until cilantro is minced, about 1 minute.
For the salad
Toss together romaine, mango, tomato, herbs, hearts of palm and avocado.
Drizzle with vinaigrette and serve.
Comments:
Recipe found in Thinner Dinners for Two April 2018