Menu Enter a recipe name, ingredient, keyword...

Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • For vinaigrette
  • 1 small garlic clove
  • 1/4 cup fresh coriander
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • For salad
  • 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)

Details

Adapted from epicurious.com

Preparation

Step 1

Make vinaigrette:
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.

Make salad:
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.

Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

You'll also love

Review this recipe

Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Spicy Shrimp Cakes with Corn and Avocado Salsa