In the West Indies, salads are rarely leafy; rather they are often based on avocado and onion. We added hearts of palm for an additional tropical touch.

　　Can be prepared in less that 45 minutes.

　　

Ingredients

Serves 8

　　

For vinaigrette

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

　　

For salad

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)

　　

Make vinaigrette:

Step 1

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.

　　

Make salad:

Step 2

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.

　　

Step 3

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