Buenos Aires Hearts Of Palm Salad (Rachael Ray) - cooking recipe

Ingredients

1 (14 ounce) can hearts of palm, thinly sliced
1 tomatoes, thinly sliced
1 avocado, quartered and thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
salt and pepper

Preparation

On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer.
In a small bowl, whisk together the olive oil, orange juice and lime juice; season with salt and pepper.
Drizzle the dressing over the salad.