Vegetarian Ceviche

This makes a great starter to a Latin flavored meal

Ingredients

1 - 14 ounce Can Hearts of Palm (Drained)

2 small tomatoes quartered and seeded

1 small cucumber halved and seeded

1/2 red onion quartered

4 cloves of garlic, thinly sliced

1 avocado peeled, pitted and quartered

1/4 cup of washed cilantro chopped

1/2 jalapeno pepper seeded and finely chopped

1/4 cup of spicy V8 juice

1/2 cup fresh squeezed lime juice

1/2 Tablespoon of bottled hot sauce 

1/8 cup Extra Virgin Olive Oil

salt and pepper to taste

extra limes for garnish

Instructions

Slice Tomatoes, cucumbers, onions, garlic and avocados thinly, keeping all of them as uniform as possible. Place all ingredients in a bowl.

Mince Jalapeno Pepper.  It is best to wear gloves when doing this as the oil from the jalapenos will stay on your hands for a considerable time.

Whisk together all liquid ingredients (V8 juice, lime juice, hot sauce and Olive Oil.

Pour liquid over vegetables in bowl and gently toss.

Season to taste with Salt and Pepper

Let marinate for 30 - 60 minutes

Serve cold or at room temperature, garnish with extra lime wedges

Hearts of Palm & Artichoke Salad (low carb / vegetarian)

Vegetarian

7 grams of carbs

This very tangy salad is packed with flavor and fiber

Ingredients

1 - 14.5 ounce can of Hearts of Palm

1 - 14 ounce can of Artichoke Hearts

1 - 3.8 ounce can of black olives

1 medium tomato chopped

4 Tablespoons of Bernstein's Cheese and Garlic Italian Dressing

2 Tablespoons of Capers

Shaved Parmesan cheese (garnish)

Baco bits (garnish)

Instructions

Drain liquid from Hearts of Palm, Artichoke Hearts and Black Olives.

Chop Tomato 

In a medium Bowl combine all ingredients except Cheese and Baco Bits.

Toss to coat

Plate salad and garnish with parmesan cheese and Baco Bits