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Heirloom Tomatoes with Avocadoes and Hearts of Palm
Posted By elizabeth On August 30, 2009 @ 1:50 am In Easy Recipes,Shabbos Recipes | No Comments
8 tomatoes, a combination of colors and types
2 (15 ounce) cans cut hearts of palm, drained
2 ripe avocadoes, cut into chunks
1 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons olive oil
Just before serving gently mix all ingredients together. Try to keep each element slightly separate in order to highlight the flavors.
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