Ingredients
1/4
cup fresh coriander, washed and spun dry
a 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)
Directions
2.
In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
4.
Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
5.
Line 8 salad plates with lettuce leaves and mound avocado mixture on top.
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