Avocado and Hearts of Palm Chop Chop Salad
INGREDIENTS
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3 ripe Hass avocados, about 2 pounds, cut in half, pit removed, meat scooped out and cut into bite-sized chunks
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1 1/3 cups drained, rinsed and sliced hearts of palm, about 14 ounces
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1 cup cooked corn kernels, sliced from 2 large freshly cooked ears of corn or thawed from frozen and cooked
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1 cup halved cherry tomatoes, may be left whole, about 6 ounces
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1 tablespoon chopped red onion
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3 tablespoons raw and hulled pumpkin seeds, lightly toasted
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For the Vinaigrette
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2 teaspoons apple cider vinegar
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1 tablespoon fresh squeezed lime juice
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2 tablespoons olive oil
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2 tablespoons vegetable oil
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3/4 teaspoon kosher or sea salt, or more to taste
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1/4 teaspoon oregano
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1/4 teaspoon brown sugar
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1/4 teaspoon freshly ground black pepper
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