INGREDIENTS:5 California avocados, divided
2/3 cup water
¼ cup fresh lime juice
1 ½ Tbsp. sherry vinegar
½ tsp. salt
¼ tsp. freshly ground pepper
2/3 cup canola oil, divided
2 Tbsp. champagne vinegar
12 oz. (1 quart) julienned hearts of palm
4 ½ quarts baby lettuces
as needed, fresh lemon uice
1/3 cup chopped kalamata olives
1/3 cup chopped green Greek olives
3/4 cup finely diced papayaDIRECTIONS:In a food processor or blender, puree 1 avocado, water, lime juice, sherry vinegar, salt and pepper. With machine running, drizzle in 1/3 cup canola oil; reserve. Whisk together remaining 1/3 cup canola oil and champagne vinegar. Toss with hearts of palm; reserve.

Just before service:
Cut remaining avocados into 12 slices each; brush with lemon juice. Reserve.

Per order:
Dress 1 ½ cups baby lettuces with 1 generous Tbsp. avocado vinaigrette. Arrange on a serving plate. Top with 1/3 cup reserved hearts of palm. Garnish with 4 slices avocado. Sprinkle with 1 generous tsp. each black and green olives, then 1 Tbsp. papaya. Drizzle ½ Tbsp. avocado vinaigrette on plate to decorate.SERVINGS:12 servingsFrom:Chef Randy Zweiban, Nacional 27, ChicagoPHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION