Mexican Avocado And Hearts Of Palm Salad

• Salad
• 3 Hass avocadoes, cut into 1-inch cubes
• 1 (14 ounce) can hearts of palm, rinsed well and sliced 1-inch thick
• 1 cup fresh corn, cut off cob, cooked and cooled (or roasted corn)
• 1 cup cherry tomatoes, halved
• 2 tablespoons diced red onions
• 3 tablespoons pumpkin seeds, toasted (pepitas)
• Garnish
• 2 radishes, sliced
• 2 tablespoons cilantro, chopped
• Dressing
• 2 teaspoons apple cider vinegar
• 1 tablespoon lime juice
• 1/3 teaspoon Mexican oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/4 cup olive oil

1. Toss all all salad ingredients lightly.
2. Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
3. Pour dressing over salad.
4. Place garnishes over salad and serve.

salad, avocadoes, hearts of palm, fresh corn, cherry tomatoes, red onions, pumpkin seeds, radishes, cilantro, dressing, apple cider vinegar, lime juice, oregano, salt, black pepper, sugar, olive oil

Taken from www.food.com/recipe/mexican-avocado-and-hearts-of-palm-salad-484417 (may not work)