Recipe: Avocado, Papaya and Hearts of Palm Salad with Lime Vinaigrette

AVOCADO, PAPAYA AND HEARTS OF PALM SALAD

1 small papaya peeled, seeded and cut into 1/2-inch cubes
1 avocado, peeled, pitted and cut into 1 inch cubes
1 (14 ounce) can hearts of palm, drained, rinsed and cut on the diagnal
1 ripe tomato, cut into 1/2 inch cubes
salt and pepper to taste.
Lime Vinaigrette (recipe follows)
1/4 cups julienne strips of chayote squash (optional, for garnish)

Combine papaya, hearts of palm, and tomato in a large bowl. Season with salt and pepper. Sprinkle with Lime Vinaigrette and toss gently. Refrigerate, covered, for 1 hour.

Divide mixture on salad plates. Garnish with chayote strips.

LIME VINAIGRETTE
(makes 1 cup)

1 clove garlic, crushed
1/2 teaspoon salt (or to taste)
1 teaspoon Dijon-style mustard
3 tablespoons fresh lime juice
1 1/2 tablespoons orange liqueur such as Grand Marnier (optional)
3/4 cup olive oil

Using a fork or garlic press, mash garlic and salt into a paste in a small bowl. Stir in mustard, lime juice and orange liqueur (if using).

Gradually whisk in olive oil until mixture is smooth and thick. Adjust flavor by adding more lime juice.

Servings: 4
Adapted from source: Floribbean Flavors by Tony Merola