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- 3 hearts of romaine lettuce, chopped into small pieces
- 1 (14-ounce) can of hearts of palm, drained and chopped
- 3 ripe yet firm tomatoes, seeded and chopped
- 1 8-ounce box white mushrooms, cleaned, chopped
- 3 stalks celery, chopped
- 1 small bunch of chives, chopped
- 2 avocados
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Honey-tangerine vinaigrette
- Your protein of choice: bacon, hard-boiled eggs, chicken, shrimp, or grilled tuna.
- In a large salad bowl, toss together the lettuce, hearts of palm, tomatoes, mushrooms, celery, chives, and protein. Keep refrigerated until ready to serve, or for up to two hours.
- Just before serving, halve and pit the avocadoes. Scoop out the flesh with a large spoon and dice the same size as the other ingredients. Sprinkle the pieces with the lemon juice and add to the salad bowl.
- Season the salad with salt and pepper and toss lightly with the dressing. Divide among 8 chilled serving bowls or plates and serve.
Honey-Tangerine Vinaigrette
Makes 1 1/4 cups
- 1/4 cup honey
- 1/4 cup fresh tangerine juice
- 1 small shallot, minced
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 3/4 cup canola oil
- Kosher salt and freshly ground black pepper
- In a medium bowl, whisk together the honey, tangerine juice, shallot, garlic, and mustard.
- Whisk in the oil in a slow stream to emulsify.
- Season to taste with salt and pepper.
Store in an airtight container in the refrigerator for up to one week.
