Hearts of Palm Salad with Creamy Avocado Dressing

Prep Time 10

Total Time 10

1 ripe avocado
2 tablespoons mayonnaise made with olive oil
Zest and juice of 1 lime
2 tablespoons extra virgin olive oil such as Colavita
2 14-ounce cans hearts of palm, drained, rinsed, and sliced in ½-inch thick slices
2 celery stalks thinly sliced
4 scallions thinly sliced
Kosher salt
Freshly ground black pepper
Butter lettuce leaves or endive leaves
Garnish: pomegranate seeds chopped flat-leaf parsley

Pulse avocado, mayonnaise, lime zest and juice, and evoo in a food processor or blender until it becomes a creamy and a thick puree. Make ahead tip: place in a jar or covered container and store in the refrigerator for up to 2 days.
Toss hearts of palm, celery, and scallions together in a bowl and season with salt and pepper.
Divide hearts of palm mixture between lettuce cups and drizzle with avocado dressing. Garnish with pomegranate seeds and chopped flat-leaf parsley as desired.
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