Appetizers

Tropical Delight

1 can (14oz)Hearts of Palm
1 can (15oz)Whole Kernel Corn
2 medium size Avocado (ripe but firm)
1 Table spoon Dijon mustard
1 small lemon
1 lime
1/4 cup Extra Virgin Olive Oil

In a bowl place the corn. Cut the Hearts of Palm, lenghtwise, in half, then in half again to obtain four pieces. Hold them together and cut crosswise by a 1/3 of inch pieces. Add to the corn. Cut the avocado in two lenghtwise and take out the stone. Cut the pulp lenghtwise then crosswise to obtain a gridle of small squares about the size of the heart of palm. Scoop out the squares add to the bowl and mix. In a small bowl put the mustard, squeeze in the juices of the lemon and lime; add the EV Olive Oil. Mix well, add to the rest of ingredients and mix. Serve with corn tortilla chips.

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