Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing

1 head red leaf lettuce
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 (14-ounce) jar hearts of palm, drained and sliced on a bias
2 (1-pound) lobsters, steamed, meat removed and coarsely chopped
Avocado-Buttermilk Dressing, recipe follows

Arrange the lettuce on the plate, add the cherry tomatoes, red onion and sliced hearts of palm. Toss the lobster meat with a little of the avocado dressing; place the lobster salad in the middle of the plate, drizzle with the remaining Avocado-Buttermilk dressing.

Yield: 4 entree servings

Avocado-Buttermilk Dressing

1 medium firm-ripe avocado, peeled, seeded and cubed
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons grated sweet onions
2-1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh dill
1/2 teaspoon salt
1/8 teaspoon cayenne
Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.
Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)

Yield: 1-3/4 cups