2 14oz cans of hearts of palm
½ lb fresh mushrooms, sliced thin
20 cherry tomatoes, cut in ½
1 small red onion, thinly sliced
1 clove garlic, minced
¼ cup lime juice, freshly squeezed
½ cup extra virgin olive oil
¼ cup finely chopped fresh parsley
salt and pepper to taste
Drain the hearts of palm and cut into ¾” rounds. Add to a large salad bowl. Add the mushrooms, onions, garlic, lime juice, olive oil, parsley, salt and pepper. Toss. At this point you may add more olive oil if desired.
Serve