Dressing:

1 C. mayonnaise

1/4 C. chili sauce or ketchup

1 hard-cooked egg, peeled, chopped

2 T. finely chopped pimento-stuffed green olives

2 T. sweet pickle relish, or more to taste

1 T. grated onion

Juice of 1/2 lemon, or more to taste

Kosher salt and freshly ground black pepper

Salad:

3 hearts of romaine lettuce, chopped into small pieces

1 (14-ounce) can hearts of palm, drained, chopped

3 ripe yet firm tomatoes, seeded, chopped

8 ounces white mushrooms, chopped

3 stalks celery, chopped

1 small bunch chives, chopped

2 avocados

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

 

Prepare dressing: In medium bowl, combine mayonnaise, chili sauce or ketchup, egg, olives, relish, onion, lemon juice, plus salt and pepper to taste; mix well. Add more pickle relish or lemon juice as desired. Store in airtight container in refrigerator up to 1 week. In large salad bowl, toss lettuce, hearts of palm, tomatoes, mushrooms, celery, and chives. Keep refrigerated until ready to serve, or up to 2 hours. Just before serving, halve and pit avocados. Scoop out flesh with large spoon and dice the same size as other ingredients. Sprinkle pieces with lemon juice and add to salad bowl. Season with salt and pepper. Toss with enough dressing to lightly coat. Divide among 8 chilled plates and serve.