1. 796 mL (2 cans) palm hearts, sliced into rounds
2. 500 mL (2 cups) cherry tomatoes, halved
3. ½ Vidalia onion, cut into thin strips
4. 60 mL (¼ cup) chopped flat-leaf parsley

Vinaigrette

1. 15 mL (1 tbsp.) olive oil
2. 5 mL (1 tsp.) lime zest (about 1 lime)
3. 15 mL (1 tbsp.) lime juice (about 1 lime)
4. 5 mL (1 tsp.) honey
5. To taste, salt and pepper