Avocado and Hearts of Palm Salad

1 avocado, pitted and peeled

1/2 c Mexican-style sour cream (crema agria)

1 tbs mayonnaise with lime juice

2 tsp lime juice

1/4 tsp salt

1 (14 oz) can hearts of palm, drained

6 c mesclun salad mix

1 c grape tomatoes, halved

1/2 medium red onion, thinly sliced

1/3 c fresh chopped cilantro

Crumbled queso fresco (optional)

- In small bowl mash avocado with a fork. Add sour cream, mayonnaise, lime juice and salt. Stir until mixture is smooth and blended. Cover with plastic wrap; set aside.

- Cut hearts of palm horizontally into 1/4-inch rounds; set aside. Place 1 cup of salad mix on each of 6 serving plates. Top each with hearts of palm, tomatoes, onion and 2 rounded tablespoons of avocado mixture. Sprinkle with cilantro and, if desired, queso fresco. Season with salt and pepper to taste. Serve immediately.