Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing (Joey Altman) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 bunch green onions (green part only) |
1 (14 ounce) can coconut milk |
1/4 cup unsweetened shredded coconut (desiccated) |
1/2 cup lime juice |
1 egg |
1/3 teaspoon cayenne pepper |
2 shallots |
2 cloves garlic, chopped to 1 teaspoon |
1 tablespoon honey |
1 1/2 cup olive oil |
salt and pepper |
1 (12.5 ounce) can hearts of palm, cut in 1/2-inch slices |
1 cup corn kernels blanched |
1 pint cherry tomatoes, halved |
1 avocado, peeled, pitted and cut in medium dice |
1 pound baby lettuce |
1/4 bunch cilantro sprigs, for garnish |
Directions:
1. Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.
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