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Hearts Of Palm Salad

By Sunset


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1/4 cup fat-skimmed chicken broth

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar or rice vinegar

2 tablespoons drained capers

2 tablespoons lemon juice

2 tablespoons minced shallots

2 teaspoons Dijon mustard

2 cans (14 to 16 oz. each) hearts of palm (packed in water), drained and rinsed with cold water

2 hard-cooked large eggs, shelled

1/4 cup minced parsley

4 ounces shelled cooked tiny shrimp

1 firm-ripe avocado (8 oz.)

Salt and pepper

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