1 jar Hearts of Palm drained rinsed and thinly sliced (14 ounces)
1 Organic Bell Pepper (use Red Bell Pepper) cored and thinly sliced
1 Organic Bell Pepper (use Yellow Bell Pepper) cored and thinly sliced
1 Jalapeno Chile thinly sliced
1/2 medium Red Onion thinly sliced
1 clove Organic Garlic slivered
2 tablespoons Cilantro chopped
1 Organic Limes juice freshly squeezed
1/4 cup Extra Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 medium Pineapple
In a large bowl, combine the hearts of palm with the peppers, jalapeno, red onion, garlic, and cilantro.
Toss to mix.
Add the lime juice, oil, salt, and pepper.
Toss again so the vegetables are well coated.
Scoop out the flesh of the pineapple with a melon baller or serving spoon - try and keep the pineapple in big pieces and leave the shell intact.
Slice the pineapple chunks in thin strips and add it to the salad.
Toss everything together and serve inside the hollowed-out pineapple.