Ingredients

Makes 2 servings

　　1/4 cup mayonnaise

　　1/2 tablespoon red-wine vinegar

　　1 tangerine

　　a 14.8-ounce jar or can hearts of palm

　　1 California avocado

　　2 cups packed trimmed arugula

　　

Step 1

In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.

　　

Step 2

Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.

　　

Step 3

Toss salad to coat with dressing and season with salt and pepper.