Avocado and hearts of palm chop salad
All the best ingredients in one, delicious place.
SERVES
2
TO
3
Ingredients
- 3 ripe Mexican avocados or about 2 pounds, pulp cut into large chunks
- 400 grams, 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 tablespoon red onion chopped
- 170 grams cherry tomatoes or about 1 cup, whole or halved according to your preference
- Vinaigrette dressing (see below)
- 3 tablespoons pumpkin seeds toasted
For the vinaigrette:
- 2 teaspoons apple cider vinegar
- 1 tablespoon lime juice
- 1/4 teaspoon dried oregano
- 3/4 teaspoon sea salt
- 1/4 tsaspoon black pepper
- 1/4 teaspoon brown sugar
- 2 tablespoons olive oil
- 2 tablespoons safflower oil
Directions
- 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 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 four to five 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.
