Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette

• 1 small garlic clove
• 1/4 cup fresh coriander
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup olive oil
• a 14-ounce can hearts of palm, drained
• 4 California firm-ripe avocados
• 1 small red onion, sliced thin
• Boston lettuce leaves (from about 2 heads)

1. In a blender puree garlic and coriander with lemon juice, sugar, and salt.
2. With motor running add oil in a stream, blending until dressing is emulsified.
3. 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.
4. Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

garlic, fresh coriander, lemon juice, sugar, salt, olive oil, hearts of palm, avocados, red onion, boston lettuce leaves

Taken from www.epicurious.com/recipes/food/views/avocado-hearts-of-palm-and-red-onion-salad-with-coriander-vinaigrette-10030 (may not work)