Heart of Palm and Avocado Salad
2 (14 ounce) cans whole hearts of palm, drained
1 lime, juiced
1 ½ teaspoons red wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon chili powder
¾ teaspoon kosher salt
½ cup thinly sliced sweet onion
½ cup chopped red bell pepper
½ cup matchstick-cut radishes
⅓ cup matchstick-cut carrots
¼ cup chopped tomato
1 serrano chile pepper, seeded and minced
¼ cup chopped fresh cilantro
1 avocado, diced
Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately. 4 Servings.