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==
# 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 ⅓ cup canola oil; reserve.
# Just before service cut remaining 4 avocados into 12 slices each; brush with lemon juice.
# Reserve.
# Per order dress 1½ cups baby lettuces with 1 tablespoon avocado vinaigrette.
# Arrange on a serving plate.
# Top with ⅓ 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 ½ tablespoon vinaigrette over salad.
Category:Black olive Recipes
Category:Champagne vinegar Recipes
Category:Hass avocado Recipes
Category:Heart of palm Recipes
Category:Lettuce Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Papaya Recipes
Category:Sherry vinegar Recipes