Romaine, Hearts of Palm and Red Pepper Salad with Cilantro-Lime Vinaigrette


1 head romaine, chopped
1 (14 ounce) can hearts of palm, sliced
1 red pepper, thinly sliced
1 avocado, sliced (optional)

Dressing:
¼ cup lime juice
2 tablespoons cider vinegar
½ teaspoon cumin
¼ teaspoon salt
1 tablespoon sugar
2 tablespoons chopped cilantro
2/3 cup oil

Whisk together all dressing ingredients except oil. Whisk in oil (or use hand blender). Toss with romaine, hearts of palm, red pepper and avocado, if using.