Hearts Of Palm Salad With Avocado, Tomato & Dill (Online-Only Recipe)

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1 can (14 ounces) hearts of palm, drained

1 avocado, diced and tossed with lemon or lime juice

2 Greek or Italian pickled peppers, coarsely cut up

2 ripe tomatoes, cut into wedges

1 tablespoon 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

-- Extra virgin olive oil, as desired

-- Red wine vinegar, to taste

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