Name: Avocado & Hearts of Palm Chop Chop Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 ripe Mexican avocados (or about 2 pounds, pulp cut into large chunks); 14 oz, or about 1 1/3 cups, hearts of palm (drained, rinsed and thickly sliced); 1 cup corn kernels (from 2 large freshly cooked ears of corn or thawed and cooked from frozen); 1 tbsp red onion (chopped); 6 oz cherry tomatoes (or about 1 cup, whole or halved according to your preference); Vinaigrette dressing (see below); 3 tbsp pumpkin seeds (toasted); 2 tsp apple cider vinegar; 1 tbsp lime juice; 1/4 tsp dried oregano; 3/4 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp brown sugar; 2 tbsp olive oil; 2 tbsp safflower oil