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Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper
• 6 ounces arugula leaves
• 1 avocado, chopped
• 1 medium tomato, chopped
• 2 hearts of palm, chopped
• 1/3 cup pine nuts, toasted
• 2 tablespoons grated parmesan cheese

Description

"I First Had A Salad Like This In A Trattoria In Italy," Jill Maninger Says. "I Reproduced It At Home With Great California Avocados." Prep Time: 10 Minutes.

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