AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD

Name: AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD Recipe
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 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; 6 tbsp Braggs Vinaigrette

Minutes to Prepare: 10

Number of Servings: 8

Ingredients

INGREDIENTS3 ripe Hass avocados, about 2 pounds, pulp cut into large chunks14 ounces (1 1/3 cups) hearts of palm, drained, rinsed and thickly sliced1 cup corn kernels, from freshly cooked ears of corn or thawed and cooked from frozen1 tbsp red onion, chopped6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference3 tbsp pumpkin seeds, toasted6 tbsp Braggs Vinaigrette

Directions

TO PREPARE

To toast the pumpkin seeds, place them in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl.

In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.

This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NINJABAKER.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 184.7
Total Fat: 14.3 g
Cholesterol: 0.0 mg
Sodium: 128.7 mg
Total Carbs: 14.5 g
Dietary Fiber: 6.2 g
Protein: 3.1 g

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