The Perfect Summer Salad: Avocado & Hearts of Palm

Every time I go back home, I go through my mother's new cookbooks and photocopy the good stuff. I got this recipe from Panache, a kosher cookbook put together by 100 young Montrealers for the Montreal Jewish General Hospital's emergency department. This was light, fast and perfect for a BBQ (see my new suburban tag for BBQ suggestions!). It appealed to Naomi, who is a healthy one, and to the boys who were chowing on dogs and burgers.

It's easy, healthy (without screaming "healthy") and impresses a crowd. I made some edits...

Avocado & Hearts of Palm Salad
Montreal's Panache Cookbook
20 minutes
Serves 6-8 people

Dressing:
1 clove garlic, minced
1/2 cup vinegar
1/2 cup olive oil
2 Tbsp dijon or spicy mustard
1/2- 1 tsp sugar
1/2 tsp pepper

Salad:
Pint of chery tomatoes, halfed
can of 14 oz hearts of palms (drain and slice or by them already sliced at Whole Foods)
2-3 scallions, sliced
1-2 avocados, peeled and cubed
2-3 Tbsp pine nuts (I am obsessed with Sahale nuts lately, so I used Valdosta Pecans instead and yum! You can get them at most places now)
1-1 1/2 lbs steamed asparagus, cut into chunks (I skipped)

Combine dressing ingredients. Place tomatoes, asparagus, hearts of palm and scallions in a serving dish. Add dressing. Toss gently. Add avocados and nuts just before serving.

Bon Appetit!