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

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.)

* Per serving · 4 servings · Values may vary.

No additional tips available.