Ensalada De Palmitos (Hearts Of Palm Salad)

• 3 garlic cloves
• 2 (28 ounce) can hearts of palm or (14 ounce) cans hearts of palm, drained
• 1/3 cup extra virgin olive oil (plus or minus, see description)
• 1 large vine-ripened tomatoes, seeded and diced
• 1/2 cup scallion, finely chopped (whites of the scallion)
• 1 dash salt (optional)
• mixed greens (optional)

1. Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course puree. With the machine on, add oil in a thin stream until mixture is a velvety puree.
2. Transfer the puree to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
3. Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.

garlic, hearts of palm, extra virgin olive oil, tomatoes, scallion, salt, mixed greens

Taken from www.food.com/recipe/ensalada-de-palmitos-hearts-of-palm-salad-170418 (may not work)