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How To Make Avocado Tomato Chop Salad (with Hearts of Palm)

by Cindy Rippe

This is such a perfect salad for summer time. The rich, buttery favors of avocado, the plump, flavorful cherry tomatoes, the sweet, crunchy fresh corn, and the wonderful texture and mild flavor of the hearts of palm. Hearts of palm are somewhatvelvety, that have tender flesh and a delicate flavor. Tasting somewhat like an artichoke, it has the appearance similar to that of white asparagus. They are delicious in salads. The pumpkin seeds as the final garnish, give it an extra crunch and interesting texture. Thevinaigretteis AMAZING! I use it on regular lettuce salads too.

Avocado Tomato Chop Salad (with Hearts of Palm)

Start out by boiling some sweet corn just until tender. Drain, let cool. Cut kernels from the cob. Here's a neat tip: use a bundt pan and place corn in the center, then when the kernels are cut off they land in the pan!

Slice cherry tomatoes in half, and add to the corn.

Add 1/2 cup chopped red onion.

Here come the Hearts of Palm! I love them. You will find them in the canned vegetable section of the grocery store. Usually next to the artichoke hearts.

Here's what they look like when you open the can.

Slice them about 1/4 inch thick.

add them to the bowl. (I changed bowls because I'm taking this to a BBQ, and it's no big if I leave this bowl, because I only paid 50 cents for it!!)

Add 3 chopped avocados.

Toast 3 tablespoons unsalted pumpkin seeds. (I found them in the bulk section of grocery store for only 62 cents) Just place them in a preheated saute pan, set over medium heat. Stir so they won't burn....just until you hear popping sounds (like popcorn)

Let the pumpkin seeds cool. Make the vinaigrette. (recipe below) Pour vinaigrette over the tomatoes, onion, hearts of palm, avocado and corn. Gently toss. Sprinkle pumpkin seeds over the top and serve!


3 ripe avocados, about 2 pounds, cut into large chunks
14 ounce can of hearts of palm, drained, rinsed and sliced about 1/4 inch
1 cup corn kernels, from freshly cooked ears of corn or thawed and cooked from frozen
1/2 cup red onion, chopped
l6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference

3 tablespoons 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