Red and Green Tomato Salad with Hearts of Palm, Mint, and Spicy Thai Dressing

Ingredients

• 4 cups tomato wedges, preferably a mixture of at least 2 colors of tomatoes
• 1 cup thickly-sliced hearts of palm
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh mint
• 2 T fresh-squeezed lime juice
• 1 T rice vinegar, not seasoned
• 1 T fish sauce
• 1 tsp. Sriracha Sauce
• 1 tsp. sweetener of your choice
• 1/2 tsp. Thai Red Curry Paste
• 1/2 tsp. garlic puree, from a jar
• 1 T grapeseed oil

Directions

1. Slice the tomatoes into wedges, then set them in a colander so extra juice can drain off while you get everything else ready.
2. Pour off the liquid from the hearts of palm. Cut them into thick pieces, then separate those pieces into rings; if they will not pull apart neatly, slice them into half-moons instead.
3. Cut the green onions until you have 1/3 cup.
4. Rinse and dry your fresh mint, cilantro, or Thai basil, then chop it.
5. In a glass measuring cup, combine the fresh lime juice with the rice vinegar, fish sauce, Sriracha Sauce, Thai Red Curry Paste, and garlic puree. Stir until the curry paste has blended in, then whisk the oil into the mixture.
6. Check the dressing. If it tastes sharper or stronger than you want, whisk in a tiny splash more oil.
7. Add the tomatoes, hearts of palm, green onions, and herbs to a bowl. Pour in the dressing and toss with a gentle hand so everything is coated but not crushed.
8. Serve the salad right away, since it only holds well for a few hours.