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

By chris5863

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.