Chef Rosa's delicious salad goes great alongside her black bean soup!
For the salad:
3 small heads Boston lettuce
2 avocados- pitted
1/2 cup red onion- thinly sliced
1 can of hearts of palm, drained, cut crosswise
1/3 cup of toasted pumpkin seeds (pepitas)
For the dressing:
6 tablespoons olive oil
5 tablespoons fresh lime juice
1 tablespoons cilantro, minced
1 teaspoon jalapeño, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges. Whisk together all the dressing ingredients.
Arrange the lettuce leaves on a plate and top with the avocado wedges, onions, and hearts of palm . Finish with the dressing and sprinkle with pumpkin seeds.