Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing

• 1 head red leaf lettuce
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 (14-ounce) jar hearts of palm, drained and sliced on a bias
• 2 (1-pound) lobsters, steamed, meat removed and coarsely chopped
• Avocado-Buttermilk Dressing, recipe follows
• 1 medium firm-ripe avocado, peeled, seeded and cubed
• 2/3 cup buttermilk
• 1/4 cup sour cream
• 3 tablespoons grated sweet onions
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh dill
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

1. Arrange the lettuce on a plate, add the cherry tomatoes, red onion and sliced hearts of palm.
2. Toss the lobster meat with a little of the avocado dressing; place the lobster salad in the middle of the plate, drizzle with the remaining Avocado-Buttermilk dressing.
3. Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed.
4. Adjust the seasoning, to taste.
5. Transfer to a bowl, cover, and refrigerate until ready to use.
6. (The dressing can be made up to 4 hours in advance.)
7. Yield: 1 3/4 cups

red leaf, cherry tomatoes, red onion, hearts of palm, lobsters, avocadobuttermilk dressing, avocado, buttermilk, sour cream, grated sweet onions, lime juice, olive oil, garlic, dill, salt, cayenne

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-and-hearts-of-palm-salad-with-avocado-buttermilk-dressing-recipe.html (may not work)