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

Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette
Adapted from epicurious.com
Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from epicurious.com

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)

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.

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