Avocado & Hearts of Palm Chop Chop Salad
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For the salad:
- 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
For the vinaigrette dressing:
- 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
To make the vinaigrette:
- Pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.
To make the salad:
- To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.
- In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
- The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.
10comments inAvocado & Hearts of Palm Chop Chop Salad
Thank you Patti, Your recipes are so good I am using up ink cartridges in my printer, printing so many! Again, Thanks so much, Bill
So glad you are cooking and having fun, yay!
I am making this for my husband’s birthday in a few days! In the picture, there looks like there is a sprinkling of a fresh herb…is it basil? Love your show, this salad looks amazing…and I can’t wait to also make the frosted cereal cookies!
Hey Sarah, yes, you can use basil; cilantro or a little dill would be awesome as well 😉
This salad is so amazing and different. I’ve made it a couple times for family and friends, it disappears very quickly. The pumpkin seeds are a key ingredient-absolutely delicious!
Thank you Pati!
Thanks to you Teresa, so glad to read your peeps like this salad so much 🙂
We’ve made this recipe regularly in our family since we bought the cookbook years ago (just looking it up here while traveling!) It’s fantastic, and it’s a nice refreshing salad that you can have even in the winter time.
Thanks for purchasing my cookbook Jennifer, love to hear you are cooking many recipes out of it, have fun!
This is the best salad ever. We make this about 3 times a month as it goes so nice as a side dish to any Mexican meal. I take it to a lot of pot lucks and everyone asks for the recipe.
I hope you have many more fun potlucks, Thelma!