3ripe Mexican avocados, about 2 pounds, pulp cut into large chunks
14ounceshearts of palm, drained, rinsed and thickly sliced, about 1 1/3 cups
1cupcorn kernels, from freshly cooked ears of corn or thawed and cooked from frozen
1tablespoonred onion, chopped
6ouncescherry tomatoes, or about 1 cup, whole or halved according to your preference
3tablespoonspumpkin seeds, toasted
For the vinaigrette:
2teaspoonsapple cider vinegar
To make the vinaigrette:
Pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using.
To toast the pumpkin seeds:
Place the pumpkin seeds in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl.
To make the salad:
In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.