Avocado and Hearts of Palm Chop Chop Salad

Method4 steps · about 15 min

1. 1

   Step 1: Whisk the apple cider vinegar (2 tsp) and measured lime juice (1 tbsp) together in a small bowl. Add the oregano (¼ tsp), sea salt (¾ tsp), brown sugar (¼ tsp) and black pepper (¼ tsp). Slowly whisk in all the olive oil (2 tbsp) and safflower oil (2 tbsp) until emulsified. If making the vinaigrette a day ahead, keep it covered in the refrigerator and whisk it again before dressing the salad.

   Uses 2 tsp apple cider vinegar · 1 tbsp lime juice, ready to use · ¼ tsp oregano · ¾ tsp sea salt · ¼ tsp brown sugar · ¼ tsp black pepper · 2 tbsp olive oil · 2 tbsp safflower oil

2. 2

   Step 2: Heat a small dry sauté pan over medium heat. Add the pumpkin seeds (3 tbsp) and stir often for about 4–5 minutes, checking from 4 minutes, until they start popping and turn lightly golden. Watch carefully to prevent burning, then take them out of the pan and hold in a bowl.

   Uses 3 tbsp shelled pumpkin seeds, toasted during preparation

3. 3

   Step 3: Have the measured cooked corn ready and cooled. Wash the avocados and tomatoes. Halve and pit the avocados, remove their skins and cut the pulp into large chunks. Drain and rinse the hearts of palm (14 oz), then slice them thickly. Chop the measured red onion (1 tbsp) and leave the tomatoes whole or halve them as desired. Gently mix all these salad ingredients with the prepared vinaigrette in a serving bowl.

   Uses 3 ripe Mexican avocados, about 2 lb, pulp cut into large chunks · 14 oz hearts of palm, drained, rinsed and thickly sliced · 1 cup cooked corn kernels, from cooked fresh ears or thawed and cooked frozen corn · 1 tbsp chopped red onion · 6 oz cherry tomatoes, whole or halved · Water for washing avocados and tomatoes and rinsing hearts of palm, as needed · All the prepared vinaigrette

4. 4

   Step 4: Sprinkle the toasted pumpkin seeds over the dressed salad and serve in 4–6 portions. Serve it on its own or alongside a meal of your choice.

   Uses All dressed salad · All toasted pumpkin seeds