« Miss Cindy's Sensations

Avocado and Hearts Of Palm Chop Salad

by Cindy Rippe

I love this salad. I think it's by far the best salad recipe EVER! The rich, buttery flavors of avocado, the plump flavorful cherry tomatoes, the sweet, crunchy fresh corn, and the wonderful texture and flavor of the hearts of palm, make this a bright, colorful, wholesome and delicious fresh salad. You can find hearts of palm in the canned vegetable isle, usually next to the canned artichokes. I really enjoyed the toasted pumpkin seeds as a final garnish...it just gave it an extra crunch and interesting texture. I also love the vinegrette, it's so fresh tasting, I like to use it on regular lettuce salads too.

Serves 4-6


3 ripe avocados, about 2 pounds, cut into large chunks
14 ounce can of hearts of palm, drained, rinsed and thickly sliced
1 cup corn kernels, from freshly cooked ears of corn or thawed and cooked from frozen
1/2 cup red onion, chopped
2 tbsp fresh chopped basil

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

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.
Serves 4-6