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Add a photoServings: 1
Ingredients
- 1 sm Garlic clove
- 1/4 c. Fresh coriander, washed and spun dry
- 3 Tbsp. Fresh lemon juice
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 1/2 c. Extra virgin olive oil
- Â Â A, (14-oz) can hearts of palm, liquid removed
- 4 x California hard-ripe avocados
- 1 sm Red onion, sliced thin
- Â Â Boston lettuce leaves, (from about 2 heads)
Directions
- Make vinaigrette:In a blender puree garlic and coriander with lemon juice, sugar, and salt. With motor running add in oil in a stream, blending till dressing is emulsified.
- 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 till combined well.
- Line 8 salad plates with lettuce leaves and mound avocado mix on top.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 1078 | |
| Calories from Fat 985 | 91% |
| Total Fat 111.67g | 140% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Potassium 479mg | 14% |
| Total Carbs 27.38g | 7% |
| Dietary Fiber 9.8g | 33% |
| Sugars 9.5g | 6% |
| Protein 3.86g | 6% |
