• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
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    Pati Jinich's Avocado and Heart of Palm Salad

    "Pairing buttery avocados with tender hearts of palm is a tradition in my family for special occasions. Cherry tomatoes and corn make the salad even more alluring, and pumpkin seeds add a nutty crunch. Serve as a main dish with a side of toast or pita bread, or serve as a side dish to chicken, meat, or fish. No one who has tried it at my home or in my class has ever left without the recipe."

    Pati Jinich is the host of PBS' Pati's Mexican Table and the official chef of the Mexican Cultural Institute. She has appeared on the Food Network, ABC’s The Chew, and The Splendid Table. This is her first cookbook.


    Ingredients
    3
    tablespoons
    hulled raw pumpkin seeds
    1
    cup
    fresh or thawed frozen corn kernels
    2
    teaspoons
    apple cider vinegar
    1
    tablespoon
    freshly squeezed lime juice
    1/2
    teaspoon
    dried oregano (preferably Mexican) or 1½ teaspoons finely chopped fresh oregano
    1/4
    teaspoon
    dark brown sugar
    3/4
    teaspoon
    kosher or coarse sea salt, or to taste
    1/4
    teaspoon
    freshly ground black pepper
    2
    tablespoons
    Olive Oil
    2
    tablespoons
    vegetable oil
    1
    can
    (14 ounces) hearts of palm, rinsed, drained, and sliced
    1
    cup
    halved cherry tomatoes
    1
    tablespoon
    chopped red onion, or to taste
    3
    large Hass avocados, halved, pitted, meat scooped out, and cut into bite-sized chunks
    Directions
    Heat a small heavy skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, 3 to 4 minutes; take care not to burn them. Transfer to a small bowl.
    Bring a small saucepan of water to a simmer over medium high heat. Add the corn and cook for 1 to 2 minutes, to heat through. Drain and set aside.
    Combine the vinegar, lime juice, oregano, brown sugar, salt, and pepper in a small bowl. Slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified.
    In a large salad bowl, combine the hearts of palm, corn, cherry tomatoes, and red onion. Add the vinaigrette and toss gently to combine. Gently fold in the avocados, taking care not to mash them.
    Sprinkle the salad with the toasted pumpkin seeds and serve. Vinaigrette can be made up to five days ahead, covered, and refrigerated; mix well before busing. Salad can be assembled up to 12 hours ahead, covered, and refrigerated.
    Reprinted With Permission From Pati's Mexican Table, © 2013 by Pati Jinich. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    The base number of servings for this recipe is 6
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