🌎 The World Cookbook

14 ounces hearts of palm
12 ounces cherry or grape tomatoes
1 fennel bulb
1 ripe avocado
1/2 small red onion
1/4 cup chopped mint
For the Lime Vinaigrette:
1/4 cup fresh squeezed lime juice
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon honey or agave
Salt and pepper

For the Vinaigrette: Pour all the ingredients in a jar. Add 1 teaspoon salt and 1/2 teaspoon ground black pepper. Screw the lid on tight and shake to combine. To Assemble: Drain the can of hearts of palm, then chop into 1/4-inch rounds. Cut the tomatoes in half. Cut the stems off the fennel bulb. Then cut the bulb in half and remove the core. Lay the fennel bulb halves flat, and slice into thin "shaved" pieces. Cut the avocado into chunks. Cut the onion half, in half again, then slice into thin strips. Finally, chop the fresh mint. Place the shaved fennel on a large platter (or in salad bowl.) Top with tomatoes, hearts of palm, onion, avocado, and mint. Drizzle the salad dressing over the top and toss.