Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette
By chris5863
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
- Slow Smoked a Pork Loin 0/5 (0 Votes)
- Cranberry Streusel Coffee Cake 0/5 (0 Votes)
- Apple Spiced Olive Oil Cake 0/5 (0 Votes)
- 1770 House Meatloaf with Garlic... 0/5 (0 Votes)
- Pickled Vidalia Onions 0/5 (0 Votes)
- Smoked Salmon Ravioli with Lemon... 0/5 (0 Votes)
- Avocado-Bone Broth Soup 0/5 (0 Votes)
- Black Bean Salad w/Avocado,... 0/5 (0 Votes)
Review this recipe