Mexican Avocado and Hearts of Palm Salad
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photo by FLKeysJen
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/sushi.png)
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4
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
- Toss all all salad ingredients lightly.
- Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
- Pour dressing over salad.
- Place garnishes over salad and serve.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
Pesto lover
United States