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Avacado and Hearts of Palm Chop Salad

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Ingredients: 

3 ripe Hass avocados, about 2 pounds, pulp cut into large chunks
14 ounces (1 1/3 cups) hearts of palm, drained, rinsed and thickly sliced
1 cup corn kernels, from freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
3 tbsp pumpkin seeds, toasted

Vinaigrette
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp oregano
3/4 tsp sea salt
1/4 tsp brown sugar
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp safflower oil


 

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