ARUGULA AND HEART OF PALM SALAD
4 servings
This salad boasts peppery arugula, spicy jalapeño, and nutty pumpkin seeds to contrast with the almost creamy, lightly tart palm hearts.
Have ready:
- Vinaigrette, using lime juice, Roasted Garlic Dressing, or Megan’s Lemon-Dijon Dressing
Place in a large bowl:
- 4 cups lightly packed arugula
- 2 celery ribs, thinly sliced
Toss with enough dressing to moisten and divide among plates or transfer to a serving dish. Add to the bowl:
- One 14-ounce can hearts of palm, drained and cut crosswise into ½-inch lengths
- (1 jalapeño pepper, very thinly sliced)
Add a little more dressing and toss to coat. Arrange the vegetables on top of the greens along with:
- 1 large avocado, pitted, peeled, and sliced
Sprinkle with:
- ¼ cup pumpkin seeds, toasted