Name: Hearts of Palm and Avocado Salad
Ingredients: 2 (14 ounce) cans whole hearts of palm, drained; 1 lime, juiced; 1.5 teaspoons red wine vinegar; 0.25 cup extra-virgin olive oil; 0.5 teaspoon chili powder; 0.75 teaspoon kosher salt; 0.5 cup thinly sliced sweet onion; 0.5 cup chopped red bell pepper; 0.5 cup matchstick-cut radishes; 0.333 cup matchstick-cut carrots; 0.25 cup chopped tomato; 1 serrano chile pepper, seeded and minced; 0.25 cup chopped fresh cilantro; 1 avocado, diced

Ingredients

2 (14 ounce) cans whole hearts of palm, drained
1 lime, juiced
1.5 teaspoons red wine vinegar
0.25 cup extra-virgin olive oil
0.5 teaspoon chili powder
0.75 teaspoon kosher salt
0.5 cup thinly sliced sweet onion
0.5 cup chopped red bell pepper
0.5 cup matchstick-cut radishes
0.333 cup matchstick-cut carrots
0.25 cup chopped tomato
1 serrano chile pepper, seeded and minced
0.25 cup chopped fresh cilantro
1 avocado, diced

Steps

After peeling the hearts of palm lengthwise into strips, cut the pile of strips in half and put it aside.
Mix the lime juice with the vinegar in a small bowl, then whisk in the olive oil until combined. Add the chili powder and salt to season, and set the dressing aside.
Put the onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette into a medium bowl and stir together. Fold the avocado and hearts of palm in gently, then serve right away.