Avocado and Hearts of Palm Chop Chop Salad

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

Avocado and Hearts of Palm Chop Chop Salad was pinched from <a href="http://www.splendidtable.org/recipes/avocado-and-hearts-of-palm-chop-chop-salad" target="_blank">www.splendidtable.org.</a>

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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