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   Ingredients :
3 avocados, peeled, pitted and sliced
10 artichoke hearts, cooked and sliced
2 cucumbers, peeled, and sliced
1 can hearts of palm, drained and sliced
1 lettuce, hand torn in medium size pieces
1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoons fresh basil leaves, chopped
teaspoon sugar


Combine avocado with artichokes, cucumber and hearts of palm in a salad bowl.

Prepare a vinaigrette with olive oil, lemon juice, basil, sugar, salt and pepper.

Drizzle vinaigrette over salad and refrigerate for 2 hours.

Serve over a bed of lettuce.
        6 servings
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