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

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

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For vinaigrette

  • 1

    small garlic clove

  • ¼

    cup fresh coriander

  • 3

    tablespoons fresh lemon juice

  • ½

    teaspoon sugar

  • ¼

    teaspoon salt

  • ½

    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)

Directions

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.


Nutrition

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