AVOCADO, HEARTS OF PALM AND ONION WITH CILANTRO VINAIGRETTE
1 garlic clove
¼ cup fresh cilantro leaves
½ tablespoons lemon juice
½ teaspoon sugar
½ cup olive oil
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
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.
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.