| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | January 199 | 1 | Servings | |
INGREDIENTS
| 1 | Garlic clove | |
| 1/4 | c | Fresh coriander, washed and |
| spun dry | ||
| 3 | T | Fresh lemon juice |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 1/2 | c | Olive oil |
| A, 14-ounce can | ||
| hearts of palm | ||
| drained | ||
| 4 | California firm-ripe | |
| avocados | ||
| 1 | Red onion, sliced thin | |
| Boston lettuce leaves, from | ||
| about 2 heads |
INSTRUCTIONS
Make vinaigrette: In a blender puree garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified. Make salad: Cut hearts of palm and avocado into 3/4-inch cubes and 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. Serves 8. Gourmet January 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2971
Calories From Fat: 2298
Total Fat: 268.2g
Cholesterol: 0mg
Sodium: 2539.4mg
Potassium: 7583.7mg
Carbohydrates: 177.1g
Fiber: 129.1g
Sugar: 8.5g
Protein: 50.7g