1 quart of garden greens (I used chard, kale, spinach and lettuces)1 cup sliced hearts of palm
1 diced tomato
1 avocado, peeled and diced
2 T almond slivers
Juice of 1 fresh lemon2 tsp. Worcestershire sauce
Coarse ground black pepper to taste
1/2 tsp seasoned salt ( I use Tony's cajun seasoning)
1/4 cup extra virgin olive oil
Rinse greens and dry well.
For the dressing: Mix the lemon juice, Worcestershire sauce, black pepper, and seasoned salt, then shake in a salad bottle with olive oil. (could use a bit of mustard if you want more emulsion)
Tear greens into bite size pieces and place in Salad BowlDice the tomato.
Rinse and slice hearts of palm, separating into rings or breaking into pieces.
Peel and dice the avocado.
Add all other ingredients, including almonds to the salad bowl. Drizzle dressing over the salad. Toss and serve.