Avocado, Grapefruit and Hearts of Palm Salad

• 4 red grapefruits
• 1 tablespoon tamarind concentrate
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon sugar
• 1/2 teaspoon Asian fish sauce
• 1/4 teaspoon ground cumin
• 1/2 cup canola oil
• Salt
• Tabasco
• 4 Hass avocados, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick on the diagonal
• 1/2 cup coarsely chopped cilantro leaves

1. Using a sharp knife, peel the red grapefruits, removing all of the bitter white pith.
2. Working over a cutting board, cut in between the membranes to release the sections.
3. Cut the grapefruit sections into bite-size pieces.
4. Squeeze the grapefruit membranes over a small bowl and reserve 1/4 cup of the grapefruit juice.
5. Whisk in the tamarind concentrate, fresh lime juice, sugar, fish sauce and cumin.
6. Whisk in the canola oil in a thin stream.
7. Season the salad dressing with salt and Tabasco.
8. Transfer the grapefruit pieces to a large bowl.
9. Add the avocados, onion, hearts of palm, cilantro and dressing.
10. Toss gently and serve right away.

red grapefruits, tamarind concentrate, freshly squeezed lime juice, sugar, fish sauce, ground cumin, canola oil, salt, tabasco, avocados, red onion, hearts of palm, cilantro leaves

Taken from www.foodandwine.com/recipes/avocado-grapefruit-and-hearts-palm-salad (may not work)