Recipe courtesy of Jim White

Hearts of Palm Salad

  • Yield: 4 servings
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2 large ripe tomatoes

3 limes

1 can hearts of palm

1 small jar red peppers

1/2 cup olive oil

Crushed black pepper

1 tablespoon pumpkin butter or apple butter


  1. Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.
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