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

Ingredients:

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

Salad:
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)

Directions:

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.

Enjoy!
Steven Masley, MD