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    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
       
 
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