Servings 8
Ingredients:
Salad:
1 (14-ounce) can hearts of palm, drained
4 California firm-ripe avocados
1 small red onion, sliced thin
Boston lettuce leaves (from about 2 heads)
Cilantro Vinaigrette (see recipe below)
Cilantro Vinaigrette:
1 small garlic clove
1/4 cup packed fresh cilantro leaves, washed and spun dry
3 tablespoons freshly-squeezed lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Directions:
Prepare Cilantro Vinaigrette. In a blender, puree the garlic, cilantro.
Cut hearts of palm and avocados into 3/4-inch cubes and place in a large bowl. Using a rubber spatula, gently toss with the sliced onions and the Cilantro Vinaigrette until combined.
Line eight (8) salad plates with the Boston lettuce leaves and mound the avocado mixture on top.