Hearts Of Palm Salad With Avocado, Peppers & Tomato

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1 can hearts of palm (about 14 ounces), drained and sliced either crosswise or lengthwise

1 avocado, diced and tossed with lemon or lime juice

2 Greek pickled peppers, coarsely cut up

2 roasted red peppers from a jar, cut into strips

2 ripe tomatoes, cut into wedges

1 tablespoon brined, drained, capers

1/2 red onion, peeled and cut into very thin rings

-- Several handfuls of arugula leaves

1/2 English cucumber, or 2 Persian or Japanese cucumbers, thinly sliced

2 tablespoons chopped fresh dill

2 tablespoons extra virgin olive oil, or to taste

1 tablespoon red wine vinegar, or to taste

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