1clovegarlicfine chopped or pressed through a garlic pressw
3tablespoonsolive oil
5ouncesbutterhead lettuceleaves torn
1avocadohalved, pitted, peeled, and cubed
¼smallred onionthinly sliced
14ouncesHearts of palmdrained and thinly sliced on the bias
2tablespoonsfresh lemon juice
salt and freshly ground black pepper
Instructions
Toast the pecans. Preheat oven to 350 degrees. Place the pecans on a sheet pan. Bake for about 5 minutes to toast. Watch them closely so they don't burn.
Place crushed garlic into a wooden salad bowl and rub it onto the sides and bottom. Add the olive oil to the bowl.
Place the salad greens, onion, hearts of palm and cubed avocado in the salad bowl. Add the lemon juice, salt and pepper and toss until everything is well coated with the oil and lemon juice.
Notes
Can I Make This Ahead? Once the salad is dressed with an acid, in this case lemon juice, the juice will start to break down the salad, causing the lettuce to wilt and become soggy. This recipe is better made just before serving.