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5 from 1 vote

Italian Salad

Prep Time10 mins
Total Time10 mins
Servings: 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.

  • Tear arugula into small pieces. (set aside). Cut tomatoes into 1/2 inch cubes (set aside). Cut hearts of palm into 1/2 inch rounds (cut crosswise) (set aside). Cut avocados into 1/4 wedges, drizzle with the juice of one lemon (set aside).
  • 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.
  • Slice Parmigiana with a sharp pairing knife into paper-thin shavings. Distribute cheese and pine nuts on top of salad.