1 small garlic clove

1/4 cup fresh Cilantro

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 cup olive oil

 

14-ounce can hearts of palm, drained, chopped in ¾” pieces

12 oz. jar marinated Artichoke Hearts, drained, chopped in ¾” pieces

4 California firm-ripe avocados, chopped in 3/4” pieces

1 small red onion, sliced thin

4 slices Prosciutto, cut into 1” pieces

8 Black Olives, chopped

Boston lettuce leaves (from about 2 heads)

In bowl, combine palm, artichokes, avocado, red onion, prosciutto and olives. In a blender, purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.   Pour dressing over salad and toss gently with a rubber spatula until combined well. Line salad plates with lettuce leaves and mound salad mixture on top.