Avocado and Hearts of Palm Chop Chop Salad recipe photo
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Avocado and Hearts of Palm Chop Chop Salad

The buttery and luxurious Mexican avocados, the plump and fresh tomatoes, the sweet and crunchy corn, are all native Mexican ingredients. The hearts of palm are not, but its an ingredient that has been popular in Mexican kitchens for ages. Called palmitos, or little palm trees, when I was growing up in Mexico city, my grandmother and mother used to pair Palmitos and avocado for special occasions, just like many restaurants do.

Prep 10m
Cook 5m
Yield 4 servings
Source: patijinich.com

🥄 Ingredients

  • 3 ripe Mexican avocados (about 2 pounds, pulp cut into large chunks)
  • 14 ounces hearts of palm (drained, rinsed and thickly sliced, about 1 1/3 cups)
  • 1 cup corn kernels (from freshly cooked ears of corn or thawed and cooked from frozen)
  • 1 tablespoon red onion (chopped)
  • 6 ounces cherry tomatoes (or about 1 cup, whole or halved according to your preference)
  • 3 tablespoons pumpkin seeds (toasted)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon lime juice
  • 1/4 teaspoon oregano
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons safflower oil

👨‍🍳 Instructions

  1. To make the vinaigrette:

    To make the vinaigrette:

  2. To toast the pumpkin seeds:

    To toast the pumpkin seeds:

  3. To make the salad:

    To make the salad: