Hearts of Palm & Artichoke Salad
Another winner that goes perfectly alongside any summer inspired meal.
Ingredients:
2 cans (28 oz, each) hearts of palm, drained
3 medium jars (6 1/2 oz, each) marinated artichoke hearts, drained
1 hothouse cucumber
1 cup thinly sliced red onions
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tbsp chopped parsley
1-2 tsp kosher salt
Freshly ground black pepper
Trim the ends of the cucumber and stripe lengthwise with a vegetable peeler. Cut the cucumber in half lengthwise, and then cut each half into 1/4″ half-moons.
Drain and rinse the hearts of palm and cut into 1″ diagonal pieces.
Combine hearts of palm, drained marinated artichokes, cucumber and remaining ingredients in a bowl and mix gently, being careful not to break up the hearts of palm.
