Shrimp, Hearts of Palm, and Avocado Salad

Ingredients

• 2  avocados ripe sliced
• 6 ounce baby spinach fresh
• 0.3 cup canola oil 
• 1 cup cilantro leaves fresh
• 2  garlic cloves chopped
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 14 ounce hearts of palm drained cut into 2-inch pieces canned
• 0.3 cup juice of lime fresh
• 2  plum tomatoes cut into wedges
• 0.5 teaspoon salt 
• 1 pound shrimp deveined cooked peeled

Equipment

• food processor

Directions

1. Process cilantro and next 5 ingredients in a food processor until smooth. With processor running, add oil in a slow, steady stream until blended.
2. Toss spinach with 1/4 cup dressing; divide evenly among 4 serving plates. Top evenly with shrimp, hearts of palm, avocado, and tomato wedges.
3. Drizzle salads evenly with remaining dressing.
4. Wine note: "For this salad, I chose a Wine Spectator 2004 Top 100--Chateau Ste. Michelle Eroica Riesling 2003 [$19]--a wine of superior character and style. It is not like the German-style Rieslings, but has green-apple and apricot flavors that give it a mild sugar finish with almost a caramel taste." --Rosalind Johnson, Divas Uncorked, Massachusetts