Brazilian hearts of palm salad

I discovered this fresh salad one day on one of my daily walks during lunch. It tastes better the next day.

Brazilian hearts of palm salada

Ingredients

• 1 can of hearts of palm
• cherry tomatoes
• feta cheese
• black olives
• fresh basil
• 2 tbsp lime juice
• 1 1/2 tbsp extra virgin olive oil
• ground black pepper to taste

Directions

1. Mix all the ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.
3. Stir well before serving.

Brazilian hearts of palm salad

I like to eat salads for lunch. This one is great in the summer.

You can also make a large batch if you are having guests over.

The longer you let it sit before serving, the better it tastes. It keeps for a few days in the refrigerator.

Ingredients

• 1 can of hearts of palm
• cherry tomatoes
• feta cheese
• black olives
• fresh basil leaves, chopped
• 2 tablespoons lime juice
• 1 1/2 tablespoons extra virgin olive oil
• ground black pepper to taste

Directions

1. Mix all the ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.
3. Stir well before serving.

Mushroom spinach salad with lemon garlic vinaigrette

I love salads. They are quick to make, and fit in nicely with the low-gi diet.

This one can be served as a meal or as a side. If you are eating it as a meal, be sure to include a protein (cheese, nuts, etc.). I personally enjoy it with feta or goat cheese.

Ingredients

For the salad:

• 2 cups fresh spinach (you can replace or add some mixed greens - argula, baby romaine, etc.) 
• 1/2 cup mushrooms, sliced
• a handful of cherry tomatoes
• 1/4 cup juliennes carrots

For the vinaigrette (makes more than a serving):

• 2-3 tablespoons of extra virigin olive oil 
• 2 tablespoons of fresh lemon juice
• 1-2 cloves of garlic, minced
• freshly ground pepper

Preparation

1. Toss the spinach, mushroom, tomatoes and carrots in a bowl.
2. Top with vinaigrette and mix well. 

For the vinaigrette:

Whisk all the ingredients in a bowl or place them in a jar and shake until well blended. Taste, and season as necessary. It can be stored in the refrigerator for a week. The olive oil will likely cause it to harden, but it will melt at room temperature.