Prepare Cilantro Vinaigrette. Set aside until ready to use.
Cut hearts of palm and avocados into 3/4-inch cubes and place in a large bowl. Using a rubber spatula, gently toss with the sliced onions and the Cilantro Vinaigrette until combined.
Line eight (8) salad plates with the Boston lettuce leaves and mound the avocado mixture on top.
Makes 8 servings.
In a blender, puree the garlic, cilantro, lemon juice, sugar, and salt. With motor running, add the olive oil in a slow stream, blending until dressing is emulsified.
* Hearts of Palm are avilable fresh in Florida, where you can occasionally find them at local farmers markets. For people who do not live in Florida, you can buy canned Hearts of Palm at your local grocery store.
Avocado and Hearts of Palm Salad Recipe: https://whatscookingamerica.net/LindaSandberg/Salads/AvocadoHeartPalmSalad.htm