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 ...
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