Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
In the West Indies, salads are rarely leafy; rather they are often based on avocado and onion. We added hearts of palm for an additional tropical touch. Can be prepared in less that 45 minutes. Ingredients:
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 |
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:
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.
2. 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.
3. Line 8 salad plates with lettuce leaves and mound avocado mixture on top.
|
|