Ingredients

16 oz. whole hearts of palm, canned
1 small sweet green pepper, chopped
2-oz. jar sliced pimientos, drained
1 celery stalk, chopped
2 green onions, thinly sliced
1 Tbsp. fresh parsley leaves, chopped
2 Tbsp. vegetable oil
1/4 C. lemon juice
lettuce leaves

Cooking Instructions

Drain the hearts of palm and cut them into bite-sized pieces. Add remaining ingredients, except lettuce leaves. Cover; refrigerate overnight. Serve on lettuce leaves.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)