Green Salad with Dried Mint

By Mary Kathryn

4.57 / 5

20min

0min

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1 head romaine lettuce washed, dried and torn into bite-sized pieces
1 pint cherry tomatoes rinsed, stemmed, and halved
1 (14.25 ounce) can hearts of palm drained and sliced
1 (15 ounce) can black olives drained
1 ripe avocado pitted, peeled and cut into 3/4-inch chunks
1 cucumber coarsely chopped
garlic salt to taste
salt and ground black pepper to taste
2 tablespoons crushed dried mint
2 tablespoons olive oil