Brazilian Chopped Salad

I had two couples over recently fora Brazilian-themed dinner. Tony did the steaks, a friend made a rice/bean dish; and another made this delicious recipe (https://www.aspicyperspective.com/brazilian-chopped-salad/).

Ingredients

For the Brazilian Chopped Salad:

• 14 ounces hearts of palm
• 12 ounces cherry or grape tomatoes
• 1 fennel bulb
• 1 ripe avocado
• 1/2 small red onion
• 1/4 cup chopped mint

For the Lime Vinaigrette:

• 1/4 cup fresh squeezed lime juice
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon honey or agave
• Salt and pepper

Instructions

For the Vinaigrette:

• For the vinaigrette: Pour all the ingredients in a jar. Add 1 teaspoon salt and 1/2 teaspoon ground black pepper.  Screw the lid on tight and shake to combine.

To Assemble:

• Drain the can of hearts of palm, then chop into 1/4-inch rounds. Cut the tomatoes in half. Cut the stems off the fennel bulb. Then cut the bulb in half and remove the core. Lay the fennel bulb halves flat, and slice into thin "shaved" pieces. Cut the avocado into chunks. Cut the onion half, in half again, then slice into thin strips. Finally, chop the fresh mint.
• Place the shaved fennel on a large platter (or in salad bowl.) Top with tomatoes, hearts of palm, onion, avocado, and mint. Drizzle the salad dressing over the top and toss.

Notes: My friend was kind to leave the chopped mint on the side, as Tony is not a mint lover.

This was a wonderful and flavorful salad. My friend wasn't sure about this because it was her first time eating hearts of palm and fennel. She loved it!