For vinaigrette

1 small garlic clove

1/4 cup fresh parsley

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

Few gratings black pepper

1/2 cup good olive oil

For salad

1 14.8-ounce jar Melissa’s Hearts of Palm, drained

4 ripe avocados

1 small red onion, sliced thin

1 large head Romaine lettuce, broken into bite-sized pieces

Make vinaigrette:

Toss all ingredients into a mini food processor, and process or 30 seconds until emulsified. I’m not kidding, if you don’t have a mini food processor, you have to get one. Get this one right here. I use it all the time, and it works beautifully for salad dressings in particular, because once it emulsifies them, they stay that way.

Make salad:

Slice hearts of palm into coins and avocado into cubes and place, with onion, in a large bowl with vinaigrette. Combine gently and mound on top of plates of lettuce.

Serves 6