Tomato, Avocado, and Hearts of Palm Salad
- 2 fresh tomatoes, sliced
- 2 fresh avocados, sliced
- 8 pieces fresh hearts of palm, chopped diagonally (or 1-2 cans since fresh might be hard to find)
- 1 C. mayonnaise
- 1/4 C. ketchup
- 1 Tbs. white sugar
- 1 lemon, juiced
- 1/4 tsp. paprika
- 1 pinch ground black pepper
- olive oil
- sun-dried tomatoes for garnish )optional)
In a small bowl, whisk the mayonnaise, ketchup, white sugar, lemon juice, paprika and pepper together.
Slice tomatoes and avocados to desired thickness and arrange around your serving plate. Sprinkle avocado with lemon juice to keep fresh. Chop hearts of palm diagonally and arrange on plate with tomatoes and avocados. Pour dressing into a small serving bowl (for dipping sauce) and drizzle with olive oil. Garnish with sun dried tomaroes if desired, and serve!
Hint: You may make the dressing ahead of time, but I wouldn't slice the vegetables until just before serving, to keep them fresh.