Follow these steps for perfect results
Hass avocadoes
cut into 1-inch cubes
hearts of palm
rinsed and sliced 1-inch thick
fresh corn
cut off cob, cooked and cooled
cherry tomatoes
halved
red onions
diced
pumpkin seeds
toasted
radishes
sliced
cilantro
chopped
apple cider vinegar
lime juice
Mexican oregano
salt
black pepper
sugar
olive oil
Cut avocadoes into 1-inch cubes.
Rinse hearts of palm well and slice 1-inch thick.
Cut fresh corn off the cob, cook, and cool.
Halve cherry tomatoes.
Dice red onions.
Toast pumpkin seeds (pepitas).
Slice radishes.
Chop cilantro.
Toss avocado, hearts of palm, corn, cherry tomatoes, red onions, and pumpkin seeds lightly.
In a small jar, combine apple cider vinegar, lime juice, Mexican oregano, salt, black pepper, sugar, and olive oil.
Cover the jar and shake very well for about 30 seconds to emulsify the dressing.
Pour dressing over salad.
Place radishes and cilantro over salad as garnish.
Serve immediately.
Expert advice for the best results
For a spicier kick, add a pinch of cayenne pepper to the dressing.
Make sure avocadoes are ripe but firm.
Serve immediately to prevent avocado from browning.
Everything you need to know before you start
5 minutes
Dressing can be made ahead, but salad is best fresh.
Serve in a shallow bowl and garnish with extra cilantro.
Serve as a side dish or light lunch.
Pair with grilled chicken or fish for a complete meal.
Serve with tortilla chips for dipping.
Pairs well with the lime and avocado.
Light and refreshing.
Discover the story behind this recipe
Avocado is a staple in Mexican cuisine.
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