Can you feel the love? Valentine’s Day is right around the corner so if you’re looking for a festive meal, you’ve come to the right place. This tongue and cheek salad combines hearts of palm and artichoke hearts burning with desire from green chili pepper and rich, spicy arugula.

Creamy avocado and smooth olive oil balance out the relationship to keep you feeling cool, collected and coming back for more!

Stay tuned for more romantic recipes on my next CT Style cooking segment! February 14th at 12:30 on channel 8.

Ingredients:

1 (14 oz.) can quartered artichoke hearts, drained

1 cup sliced hearts of palm, drained

1 avocado

1 mild green chili pepper

3 cups arugula

1/4 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Instructions:

Place hearts of palm and artichokes into a bowl.

Slice green chili and remove seeds.

Add chili to the hearts.

In a small bowl whisk together olive oil, salt and pepper.

Pour dressing over hearts.

Gently incorporate avocado and arugula.

Eat and enjoy with someone you love!

Watch me present this salad on my Valentine’s Day segment for CT Style News 8!