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.
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