Avocado and Hearts of Palm Salad

Ingredients

 * 2 ½ Pounds California Avocados, diced
 * 2/3 Cups Water
 * 3 Tbsp Fresh lime juice
 * 1 Tbsp Sherry vinegar
 * ½ tsp Salt
 * ¼ Tbsp Freshly ground pepper
 * 2/3 Cups C anola oil, divided
 * 2 Tbsp Champagne vinegar
 * 12 oz Hearts of palm, julienned
 * 180 oz Baby lettuce
 * 1/3 Cups Kalmata olives, chopped
 * 1/3 Cups Green Greek olives, chopped
 * ¾ Cup Papaya, finely diced
 * Fresh lemon juice - as needed

Directions
METHOD

To make avocado vinaigrette, in a food processor or blender, puree until smooth 1 diced avocado, water, lime juice, sherry vinegar, salt and pepper.

With machine running, drizzle in 1/3 cup canola oil; reserve.

JUST BEFORE SERVICE

Cut remaining 4 avocados into 12 slices each; brush with lemon juice. Reserve.

PER ORDER

Dress 1-1/2 cups baby lettuces with 1 tablespoon avocado vinaigrette. Arrange on a serving plate. Top with 1/3 cup reserved hearts of palm. Arrange 4 avocado slices on salad. Sprinkle with 1 generous teaspoon each Kalamata and Greek olives, then 1 tablespoon papaya. Drizzle 1/2 tablespoon vinaigrette over salad.