Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps

Ingredients

• 14 ounce artichoke hearts in water drained canned
• 2  avocados cut in large chunks
• 1 head boston lettuce dried whole rinsed
• 0.5  cucumber english thinly sliced
• 0.3 cup cilantro leaves fresh coarsely chopped
• 14 ounce hearts of palm drained cut into medium chunks, canned
• 1  poblano pepper seeded finely chopped
• 0.5 small onion red finely chopped
• 4 servings salt and pepper black freshly ground
• 3 tablespoons vinegar white

Equipment

• bowl

Directions

1. In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
2. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;