Hearts of Palm and Stone Crab Salad with Avocado-Buttermilk Dressing

Directions

1. 1
   Overlap the lettuce leaves on each of 4 large plates.
2. 2
   Fan out the sliced tomatoes in the center of the lettuce and arrange the hearts of palm spears in spokes.
3. 3
   Place the stone crab claws in the center of the tomatoes and drizzle with the dressing to taste.
4. 4
   1 medium firm-ripe avocado, peeled, seeded and cubed (tested with Haas)
5. 5
   2/3 cup buttermilk
6. 6
   1/4 cup sour cream
7. 7
   3 tablespoons grated sweet onions
8. 8
   2 1/2 tablespoons fresh lime juice
9. 9
   2 tablespoons olive oil
10. 10
    1 teaspoon minced garlic
11. 11
    1 teaspoon minced fresh dill
12. 12
    1/2 teaspoon salt
13. 13
    1/8 teaspoon cayenne
14. 14
    Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed.
15. 15
    Adjust the seasoning, to taste.
16. 16
    Transfer to a bowl, cover, and refrigerate until ready to use.
17. 17
    (The dressing can be made up to 4 hours in advance.)
18. 18
    Yield: 1 3/4 cups