Mexican Avocado and Hearts of Palm Salad

Submitted by Pesto lover

"A tasty salad that is easy to prepare and makes a beautiful presentation."

 

• Ready In: 15mins
• Ingredients: 15

ingredients

• Salad

• 3 Hass avocadoes, cut into 1-inch cubes
• 1 (14 ounce) can hearts of palm, rinsed well and sliced 1-inch thick
• 1 cup fresh corn, cut off cob, cooked and cooled (or roasted corn)
• 1 cup cherry tomatoes, halved
• 2 tablespoons diced red onions
• 3 tablespoons pumpkin seeds, toasted (pepitas)

• Garnish

• 2 radishes, sliced
• 2 tablespoons cilantro, chopped

• Dressing

• 2 teaspoons apple cider vinegar
• 1 tablespoon lime juice
• 1⁄3 teaspoon Mexican oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon sugar
• 1⁄4 cup olive oil

directions

1. Toss all all salad ingredients lightly.
2. Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
3. Pour dressing over salad.
4. Place garnishes over salad and serve.

Reviews

[januarybride]

I really enjoyed this! It was creamy, salty, sweet, crunchy, and refreshing. Served it aside a pasta primavera tonight for a complete meal. . .Thanks for sharing! Made for ZWT8 for Team Jammin Jazzberries for Mexico.

 

[GoVegan]

Something different - a colorful and fresh salad to add to any Mexican meal! Instead of three Hass avocados, I used only one of our local avocados (which are huge).