AVOCADO, HEARTS OF PALM AND ONION WITH CILANTRO VINAIGRETTE   
  Ingredients :
    Cilantro Vinaigrette:
    1 garlic clove
    cup fresh cilantro leaves
    tablespoons lemon juice
    teaspoon sugar
    Salt
    cup olive oil

    Salad:
    1 can of hearts of palm (400 g – 14 oz), drained and sliced
    3 – 4 avocados (depending on the size), diced
    1 red onion, sliced thin
    2 lettuces, handcut in medium size pieces
    9 oz (250 g) cherry tomatoes, halved
    3 hard boiled eggs

  Preparation:
Cilantro Vinaigrette:
Place garlic, cilantro, lemon juice, sugar and salt in the blender. With motor running add oil in a stream until a soft dressing is obtained.

Salad:
Place hearts of palm, avocados and tomatoes in a bowl and combine.

Toss genly with onion and vinaigrette.

Line 8 salad plates with lettuce and mound avocado and hearts of palm mixture on top.Force hard boiled eggs through a strainer and sprinkle over salad.
 
        8 servings
       
 
  Back