- 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)
- 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.
- 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.
- Line 8 salad plates with lettuce leaves and mound avocado mixture on top.