Avocado, Mango, and Hearts of Palm Salad

I recently made this salad for a few friends and it caused a minor sensation.  Creamy, decadent, delicious, and refreshing, the exotic combination of avocado, hearts of palm and mango in a tangy dressing travels well as long as you add the lettuce right before serving.  Hearts of palm can be found in the canned goods aisle next to the olives.

Avocado, Mango, and Hearts of Palm Salad

1/4 cup coconut milk
1/4 cup vegan mayonnaise or Vegenaise
1/2 cup fresh cilantro, minced
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar
1 teaspoon Tabasco sauce
1/4 teaspoon salt
2 large, ripe mangoes, peeled
14 oz. canned hearts of palm, drained
1 large, ripe avocado
1/4 cup green onion, chopped
1 head of butter lettuce, chopped, rinsed, and drained well
1 red bell pepper or Anaheim chile, seeded and julienned

-In a large bowl, whisk together the coconut milk and mayonnaise.  Whisk in the cilantro, lime juice, sugar,
Tabasco, and salt.

-Slice the mangoes into long spears then add them to the bowl.

-Slice the hearts of palm on the diagonal and the avocado into cubes.  Add the hearts of palm, avocado, chile, and spring onion to the bowl and toss gently.

-Just before serving, divide lettuce leaves equally between serving plates and top with equal portions of the dressing.  Alternately, toss the dressing together with the leaves.  Serve immediately.

Serves 4 to 6