Hearts of Palm Ceviche

Refreshing summer salad scooped up with tortilla chips



Ingredients

  • 1 jar hearts of palm, rinsed and pat dry

  • 4 Persian cucumbers

  • 1 large or 2 small avocados

  • 2 limes

  • 3 Tbs cilantro

  • 1 tsp salt

  • Drizzle of olive oil

  • 1 jalapeño - optional if you like it spicy



Instructions

  • Wash and dice all veggies very finely

  • Add the lime juice, drizzle of olive oil, salt and mix well.

  • Eat as is or scoop it up with some my Oven-baked Tortilla Chips

  • NOTE: It definitely tastes better the second day

  • Store leftovers in the fridge for up to 3 days

Adapted from and thanks to Laniecooks for the recipe.