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.
- 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.
- 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).