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

My sister-in-law introduced me to this recipe, saying this was her favorite salad. I served it along with bolita beans and brown rice. Even my young grandsons enjoyed the meal. (Of course, you may need to remember, these are the little guys that get excited if I'm cooking broccoli for dinner! Just saying.)

Yield: 8 servings

Ingredients

Vinaigrette

• 2 small garlic cloves
• 1/4 cup fresh coriander
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 4 tablespoons olive oil

Salad

• 1 (14 ounce) can hearts of palm, drained
• 4 California firm-ripe avocados
• 1 small sweet white onion, sliced thin
• 1 (5 ounce) box dark green mixed greens
• Roasted and salted pumpkin seeds

Instructions

Vinaigrette

1. In a blender purée garlic and coriander with lemon juice, sugar and salt.
2. With motor running add oil in a stream, blending until dressing is emulsified.

Salad

1. 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.
2. Line 8 salad plates with lettuce leaves and mound avocado mixture on top.
3. Gently toss salad ingredients together.
4. Sprinkle the finished salad with roasted and salted pumpkin seeds.

Attribution

Gourmet magazine, 1995; posted by LuAnn B., a.k.a. "Tofu Queen."