2 cans hearts of palm or 4 to 6 ounces fresh hearts of palm, cut into 1/2-inch rounds
6 avocados, peeled and cut into 1/2-inch slices
Juice of 2 limes
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
Coarse salt and freshly ground black pepper
Place the palm and avocado in a large bowl. Drizzle over lime juice and olive oil. Season with paprika, salt and pepper.