Avocado / Hearts of Palm Salad (Courtesy S. Blann)

***Susan's Note: I halved this recipe and it was a delicious side dish with the halibut recipe below. We had this first at our friend Sara's house for passover.

Hearts of Palm Salad

5-6 Ripe Haas Avocados, peeled, pitted and diced
1 can Hearts of Palm, drained and sliced (I found this in the kosher area)
1/2 cup red onion, chopped
2 cups grape or cherry tomatoes, halved
1 heaping spoon of mayo

Gently stir all ingredients together until mayo is even throughout. Then add 1 tbls lemon juice (or 1/2 lemon squeezed), salt and pepper to taste. Stir gently. Serve immediately. (This can be chilled for a couple of hours, you just have to cover in tin foil to prevent the avocados from browning)