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.