1 large garlic clove, pressed or finely minced (2 teaspoons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 hothouse cucumbers
1 pint of ripe sweet cherry or grape tomatoes, halved
2 14-ounce cans whole artichoke hearts in water, not oil (if you can’t find whole artichoke hearts, quartered artichoke hearts are fine, too)
2 14-ounce cans whole hearts of palm
2 ripe but firm avocados
Kosher salt and freshly ground black pepper, to taste
Make The Dressing: Whisk all the ingredients vigorously until they’re emulsified. Set aside.
Cut the cucumbers into half moons: Peel the cucumbers. Slice them in half lengthwise. Using a small spoon, scrape out the seeds that run down the middle of each half. Then make 1/3-inch cuts crosswise, which will give you little cucumber half moons.
Quarter the Artichoke Hearts: Pull off any tough leaves from the outside of the artichoke hearts. Then slice each heart into quarters, lengthwise.
Cut the hearts of palm crosswise, into 1/3-inch rounds
Halve the cherry tomatoes
Cut The Avocados: Cut the avocados last, right before you toss the the salad with dressing, to make sure they don’t discolor. Cut them into bite-sized cubes or slices. If you want a nifty way to slice avocados, check out the photos in my guacamole recipe post.
Toss all the ingredients together with the dressing, in a large bowl. Season, to taste, with salt and pepper. Serve cold or at room temperature.
NOTE: This recipe can be easily halved.
Keywords: hearts of palm salad, artichoke hearts salad, Brazilian salad