Pairing ripe, buttery lightly nutty and soft avocados with the firm yet soft hearts of palm has been a tradition in my family, for special occasions.
Green, red, ivory and yellow. Smooth, juicy, firm and crunchy. Chunky all over and each chunk with a different flavor and texture that makes you want to keep on eating eat although you may be so full. You have got to make this salad. Everyone that has tried it at my table, leaves with a recipe for making it at home and then repeats it incessantly. That’s how good it is. It will completely change the way you think about salads.Pati Jinich
- 3 ripe Hass avocados, about 2 pounds, cut in half, pit removed, meat scooped out and cut into bite-sized chunks
- 2 cups sliced hearts of palm, about 14 ounces
- 1 cup cooked corn kernels, sliced from 2 large freshly cooked ears of corn or thawed from frozen and cooked
- 1 cup halved cherry tomatoes, may be left whole, about 6 ounces
- 1 tablespoon chopped red onion
- 3 tablespoons raw and hulled pumpkin seeds, lightly toasted
- For the Vinaigrette
- 2 teaspoons apple cider vinegar
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 3/4 teaspoon kosher or sea salt, or more to taste
- 1/4 teaspoon oregano
- 1/4 teaspoon brown sugar
- 1/4 teaspoon freshly ground black pepper
- 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.
- Pumpkin seeds
- To toast the pumpkin seeds, place them 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.
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.
Source: by Patricia Jinich
Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich.
Published by Houghton Mifflin Harcourt (March 5, 2013)