Avocado and Hearts of Palm Salad

Ingredients:

• 1/4 cup red onion, finely diced
• 2 large eggs
• 1 bunch asparagus, tough ends trimmed
• 1 teaspoon Dijon mustard
• 2 tablespoons champagne vinegar
• 1 lime (1 tsp grated zest and juice)
• 1 teaspoon of sugar
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 head Bibb lettuce, torn into pieces
• 1 cup diced radish
• 1 can (400g) canned hearts of palm, drained and thinly sliced
• 2 cucumbers, seeded and diced
• 1 cup grape tomatoes, halved
• 6-8 small ears of corn, diced
• 2 Hass avocados, diced

Preparation:

1. Soak the onion in cold water for 15 minutes.
2. Meanwhile, hard-boil the eggs: place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let stand for 10 minutes. Transfer with a slotted spoon to a bowl of ice water. Bring the water back to a boil and season with salt. Add the asparagus and cook for 2 minutes. Drain and transfer the asparagus to the ice water.
3. Prepare the dressing:
   
   In a small bowl, combine the mustard, vinegar, lime zest and juice, and sugar. Season with salt and pepper to taste. Gradually whisk in the olive oil.
4. Drain the asparagus and chop the stalks. Combine the lettuce leaves, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn, and avocado in a large bowl. Peel and chop the eggs, drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper to taste.