Makes 8 servings
2 small garlic cloves
1/4 cup fresh coriander
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoons olive oil
1(14-ounce) can hearts of palm, drained
4 California firm-ripe avocados
1 small sweet white onion, sliced thin
1 (5-ounce) box of dark green mixed greens
roasted and salted pumpkin seeds
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.
gently toss salad ingredients together
sprinkle the finished salad with roasted and salted pumpkin seeds
LuAnn's note: Another version of this salad featured by a blogger substituted 5 cups of mixed salad greens for the Boston lettuce which were were gently tossed in with the other ingredients.
My sister-in-law introduced me to this recipe, saying this was her favorite salad. I served it today along with bolita beans and brown rice. It was a perfect accompaniment! Even my grandsons enjoyed it. (Of course, you may need to remember, these are the little guys that get excited if I'm cooking broccoli for dinner! Just saying.) The recipe below is as it appeared in Gourmet magazine; however, I made the following changes and will do so again:
Source: Gourmet magazine, 1995; posted by LuAnn for KRT.