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Ingredients
For vinaigrette
- 1 small garlic clove
- 2 tablespoons Badia Ground Coriander
- 3 tablespoons Badia Lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon Badia Fine Sea Salt
- 1/2 cup Badia Extra Virgin Olive Oil
For salad
- 1 15-ounce can Badia Hearts of Palm Sliced, drained
- 4 California firm-ripe avocados (or firm-ripe avocado of your choice)
- 1 small red onion, sliced thin
- Butter lettuce leaves (from about 3 heads)
Directions
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
Salad
- Cut sliced hearts of palm and avocado into 3/4-inch cubes
- 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.
