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Summer is a great time for a salad with vine-ripened tomatoes and avocado. This dish is loaded with nutrients, fiber, and flavor.

Prep Time: 15 minutes

Serves: 2


Garlic-Basil Vinaigrette:
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 medium garlic clove minced
1 tablespoon basil leaves, minced
1/8 teaspoon sea salt

3 medium tomatoes, sliced into ½ inch wedges
1 medium Haas avocado
15 ounces heart of palms, drained and sliced into quarters lengthwise
15 ounces cannellini beans, cooked, rinsed, drained
2 tablespoons fresh basil leaves cut into thin slices
¼ cup goat cheese, crumbled (optional)


Combine vinaigrette ingredients.

Gently toss sliced tomatoes, avocado, heart of palm, and cannellini beans with vinaigrette dressing. Garnish with fresh basil leaves and goat cheese. Serve.

Steven Masley, MD