Italian Salad
Prep time
Total time
Serves: 4 servings
  • 4 small bunches arugula, washed and dried.
  • 4 small ripe tomatoes
  • 4 stalks hearts of palm (available in cans, packed in water)
  • 2 medium avocados
  • juice of 1 lemon
  • salt
  • ¼ cup extra-virgin olive oil
  • ¼ lb. piece of fresh Parmigiano Reggiano (or shaved fresh Parmigiano-Reggiano )
  • 1 ounce pine nuts
As you prepare the produce items make sure to keep them separate, they will be assembled for the presentation of the salad.
  1. Tear arugula into small pieces. (set aside). Cut tomatoes into ½ inch cubes (set aside). Cut hearts of palm into ½ inch rounds (cut crosswise) (set aside). Cut avocados into ¼ wedges, drizzle with the juice of one lemon (set aside).
  2. On a large serving platter arrange the arugula, top with tomatoes, followed by a layer of hearts of palm. Top the salad with avocado wedges and drizzle with oil. Salt and pepper to taste.
  3. Slice Parmigiana with a sharp pairing knife into paper-thin shavings. Distribute cheese and pine nuts on top of salad.
Recipe by Simple Healthy Kitchen at