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Avocado & Hearts of Palm Chop Chop Salad

4 to 6 servings
Ensalada de Aguacate y Palmitos


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 Prepare

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.