AVOCADO, HEARTS OF PALM, AND RED ONION SALAD WITH CORIANDER VINAIGRETTE

For vinaigrette
1 small garlic clove
1/4 cup fresh coriander, washed and spun dry
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:
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:
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. Serves 8.

Gourmet
January 1995