Watercress Hearts of Palm Salad

Bag or head of watercress (approx 8 oz – alternatively use arugula)
4 TBL tea seed oil or olive oil
2 TBL red wine vinegar
1 tea lemon juice
1/4 tea smoked paprika
1/4 tea dried garlic spice
1 jar of hearts of palm rinsed and sliced (this equals about 1 to 1.5 cups)
1/4 cup cherry tomatoes, sliced in half
Optional: Red onions and black olives

Whisk together the oil, vinegar, lemon juice and garlic in a bowl. Set aside. Next combine your rinsed greens (watercress or arugula or a 50/50 mix), hearts of palm and sliced cherry tomatoes. Toss with the dressing you made and if desired, add the red onions and black olives.


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