Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado

Directions

1. 1
   Whisk all the ingredients vigorously until they're emulsified. Set aside.
2. 2
   Cut the avocados last, right before you toss the the salad with dressing, to make sure they don't discolor.
3. 3
   Cut the cucumbers into half moons: Peel the cucumbers. Slice them in half lengthwise. Using a small spoon, scrape out the seeds that run down the middle of each half. Then make -inch cuts crosswise, which will give you little cucumber half moons.Quarter the Artichoke Hearts: Pull off any tough leaves from the outside of the artichoke hearts. Then slice each heart into quarters, lengthwise.
4. 4
   Cut them into bite-sized cubes or slices. If you want a nifty way to slice avocados, check out the photos in my guacamole recipe post.Toss all the ingredients together with the dressing, in a large bowl. Season, to taste, with salt and pepper.
5. 5
   Cut the hearts of palm crosswise, into -inch rounds
6. 6
   Serve cold or at room temperature.NOTE: This recipe can be easily halved.
7. 7
   Halve the cherry tomatoes