Avocado and Hearts of Palm Chop Chop Salad
The buttery and luxurious Mexican avocados, the plump and fresh tomatoes, the sweet and crunchy corn, are all native Mexican ingredients. The hearts of palm are not, but its an ingredient that has been popular in Mexican kitchens for ages. Called palmitos, or little palm trees, when I was growing up in Mexico city, my grandmother and mother used to pair Palmitos and avocado for special occasions, just like many restaurants do.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 ripe Mexican avocados (about 2 pounds, pulp cut into large chunks)
- 14 oz hearts of palm (drained, rinsed and thickly sliced, about 1 1/3 cups)
- 1 cup corn kernels (from 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)
- 3 tbsp pumpkin seeds (toasted)
- 2 tsp apple cider vinegar
- 1 tbsp lime juice
- 1/4 tsp oregano
- 3/4 tsp sea salt
- 1/4 tsp brown sugar
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp safflower oil
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.