| Avocado, Hearts of Palm & Red Onion Salad with Coriander Vinaigrette |
Preparation Time: 10 minutes
Total Time: 25 minutes
Flavor: Tropical
Serves: 4
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1 garlic clove, small
2 tablespoon fresh cilantro leaves
1/2 fresh lemon, squeezed to yield 1 1/2 tablespoons
1/4 teaspoon granulated sugar
1/8 teaspoon salt
2 fluid ounce olive oil, (1/4 cup)
7 ounce canned hearts of palm, drained
2 avocado, firm ripe
1/2 red onion, small; sliced thin
1 head Boston lettuce, leaves removed (optional for garnish)
Make the vinaigrette:
Puree garlic and coriander with lemon juice, sugar, and salt in a blender. With motor running add oil in a stream, blending until dressing is emulsified. (Or whisk in a bowl.)
Make the salad:
Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl gently toss with onion and vinaigrette using a rubber spatula until combined well.
Line salad plates with lettuce leaves, if using and mound avocado mixture on top.
Chef's Notes:
Caution: Take care to not mix/toss salad too much, or the avocado will rub inself on the other ingredients and make the whole mixture green and mushy.
If the red onion seems sharp, soak the onion slices in cold water for 20 minutes; drain before using.
Garnish note: Use lettuce leaves that form a natural cup-shape, if using. Carefully spoon salad mixture into the lettuce cups.
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Contact us for additional information.
Phone: 1-888-610-5935 or 847-510-5935 or request information online.
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