Avocado and Hearts of Palm Salad

Ingredients

 * 2½ pounds California avocados, diced
 * ⅔ cups water
 * 3 tbsp fresh lime juice
 * 1 tbsp sherry vinegar
 * ½ tsp salt
 * ¼ tbsp freshly ground pepper
 * ⅔ cups canola oil, divided
 * 2 tbsp champagne vinegar
 * 12 oz hearts of palm, julienned
 * 180 oz baby lettuce
 * ⅓ cups olives, chopped
 * ⅓ cups green Greek olives, chopped
 * ¾ cup papaya, finely diced
 * fresh lemon juice - as needed

Directions

 * 1) To make avocado vinaigrette, in a food processor or blender, puree until smooth 1 diced avocado, water, lime juice, sherry vinegar, salt and pepper.
 * 2) With machine running, drizzle in ⅓ cup canola oil; reserve.
 * 3) Just before service cut remaining 4 avocados into 12 slices each; brush with lemon juice.
 * 4) Reserve.
 * 5) Per order dress 1½ cups baby lettuces with 1 tablespoon avocado vinaigrette.
 * 6) Arrange on a serving plate.
 * 7) Top with ⅓ cup reserved hearts of palm.
 * 8) Arrange 4 avocado slices on salad.
 * 9) Sprinkle with 1 generous teaspoon each kalamata and Greek olives, then 1 tablespoon papaya.
 * 10) Drizzle ½ tablespoon vinaigrette over salad.