AVOCADO, BOSTON LETTUCE, HEARTS OF PALM AND RED ONION SALAD

AVOCADO, BOSTON LETTUCE, HEARTS OF PALM AND RED ONION SALAD WITH CORIANDER VINAIGRETTE (for eight)

Salads, vegetable, avocado and hearts of palm salad with coriander vinaigrette 1 Salads, vegetable, avocado and hearts of palm salad with coriander vinaigrette 2

For the vinaigrette:

1 small garlic clove

¼ cup fresh coriander, washed and spun dry

3 tablespoons fresh lemon juice

½ teaspoon sugar

¼ teaspoon salt

½ cup olive oil

For the salad:

a 14 ounce can hearts of palm, drained

4 firm-ripe California (Haas) avocadoes

1 small red onion, sliced thin

leaves from 2 heads Boston lettuce


  1. Make the vinaigrette. In a blender puree the garlic and coriander with lemon juice, sugar and salt.  With motor running add the oil in a stream, blending until dressing is emulsified.  (If you don’t have a blender, mince the ingredients and beat them together with a wire whisk.  The vinaigrette won’t have the smooth, bright green color, but it will taste fine).
  1. Make the salad. Cut the hearts of palm and avocado into ¾ inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
  1. Line salad plates with lettuce leaves and mound avocado mixture on top.

 

from The Best of Gourmet, 1996

SERVE WITH: Lamb and chorizo chili

Pollo adobado

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