Avocado and palm heart salad with cherry tomatoes

1.

Wash, clean and drain the lettuce. Drain the palm hearts. Roast the pine nuts in a pan until golden brown, remove and allow to cool. In the meantime, wash the tomatoes and cut them in half.

2.

Cut the palm hearts and lettuce into pieces. Halve the avocado, remove the stone and remove the pulp with a spoon. If necessary, quarter the pulp and cut into slices. Put the prepared ingredients in a bowl.

3.

Season the vinegar with salt, pepper and sugar, beat the oil over it. Carefully fold in the vinaigrette. Baguette tastes good with it.