There is something about this salad that speaks of summer. Maybe it is the zesty bite in the lime dressing or maybe it is those sweet corn kernels. Whatever it may be, this salad makes a great side to take to any picnic or gathering.
The star ingredient here is the smooth Hass avocado. If you are looking to pick the perfect ones for this salad, check out this post here. But, the salad also has a surprise ingredient that adds a different texture and flavor—hearts of palm.
A heart of palm is a vegetable taken from the inner core of a palm tree, usually a coconut tree. Unfortunately, the palm tree dies in the process because it only has one stem/core which is what is harvested. In order to curb this problem, several types of palms have been bred to have multiple stems specifically for the production of this vegetable. This adaptation has allowed farmers to harvest the heart of palm without killing the entire tree. Canned hearts of palm are an especially tender vegetable that is whitish yellow in color. They taste similar to artichoke hearts.
This salad is extremely easy to throw together especially because the dressing can be made in advance. I took this to our Fourth of July celebration a few weeks ago, and it was a definite hit.
Click here for printable recipe.
Dressing (Makes about 1/3 cup)
2 tsp. apple cider vinegar
1 TBSP freshly squeezed lime juice (approximately ½ of a lime)
½ tsp. dried oregano
¼ tsp. brown sugar
¾ tsp. kosher salt
¼ tsp. black pepper
2 TBSP olive oil
2 TBSP canola oil
→Combine all of the ingredients in a small bowl. Using a fork or whisk, blend until emulsified. You can make the dressing up to 5 days in advance and keep it in the refrigerator.
Avocado Salad (Serves 6-8 people)
1 cup thawed frozen corn kernels (you could also use fresh corn)
1 14-ounce can hearts of palm, rinsed, drained, and cut into ½-inch slices
1 cup halved cherry tomatoes
3 large Hass avocados, halved, pitted, scooped out, and cut into chunks
→Bring a small saucepan of water to a simmer over medium-high heat. Add the corn and cook for 1-2 minutes, to heat through. Drain and set aside to cool.
→In a large salad bowl, combine the cooled corn, hearts of palm, and cherry tomatoes. Add the dressing and toss to combine. Gently fold in the chunks of avocado, taking care not mash them.
- I’ve made this salad a couple of times thus far. The first time I bought whole hearts of palm and cut them into slices. I found that because hearts of palm tend to be kind of fibrous, my slices were not completely smooth and fell apart. The second time I bought pre-cut hearts of palm and simply tossed them into the salad. I liked them better because they didn’t fall apart as easily.
- If you are taking this salad somewhere, I suggest that you toss all of the ingredients except for the avocados with the dressing. Cut the avocados up at the last moment and gently fold them in. This way they will stay a nice green color and they won’t “melt” into the salad.
Recipe Source: Adapted from Pati’s Mexican Table Cookbook