2 large ripe Haas avocado, peeled and pitted
1 16-ounce can hearts of palm, drained and rinsed
1 teaspoon olive oil
2 teaspoons red wine vinegar
10 large shavings of Romano or Parmesan cheese
Salt and pepper
Directions
Cut avocados and hearts of palm into similar sizes, either lengthwise or into bite-size pieces. Mix together gently. Divide into 4 parts and place on individual plates. Whisk together oil and vinegar. Pour over avocado and hearts of palm. Sprinkle with shavings of cheese over the salad. Add salt and coarsely ground black pepper to taste.
Serves 4
