Ingredients
Equipment
Method
- Open the can of hearts of palm and drain; slice them into bite-sized pieces.
- Supreme the oranges to remove the peel and membranes, and cut into small segments.
- Slice the English cucumber into thin rounds.
- Cut the radishes into matchsticks.
- Thinly slice the shallots.
- In a large bowl, combine the arugula, hearts of palm, oranges, cucumber, radishes, shallots, and avocado.
- Sprinkle the grated Parmesan cheese over the salad.
- Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Nutrition
Notes
For a different texture, consider swapping hearts of palm for chickpeas or adding cherry tomatoes. Store leftovers in an airtight container for up to a day, and avoid adding vinaigrette until serving to keep ingredients fresh.