This salad is perfect to serve as an appetizer, but is also hearty enough for lunch or even a light dinner. Add salmon for a twist!
Pulse avocado, mayonnaise, lime zest and juice, and EVOO in a food processor or blender until it becomes a creamy and thick puree. Make ahead tip: place in a jar or covered container and store in the fridge for up to two days.
Toss hearts of palm, celery, and scallions in a bowl and season with salt and pepper.
Divide the hearts of palm mixture between lettuce cups and drizzle with avocado dressing. Garnish with pomegranate seeds and chopped flat-leaf parsley as desired.