Corn, Tomato, Avocado and Hearts of Palm Salad
Fresh sweet corn and a little bounty of fresh produce like cherry tomatoes, avocados and hearts of palm blend together in this simple to make corn salad that is brightened by a refreshing and simple dressing of lime juice, zest and cilantro.
Equipment
- large pot for preparing corn
- blender or food processor
Ingredients
Dressing:
- 1 cup packed fresh cilantro plus more for garnish
- ⅓ cup good-quality extra-virgin olive oil
- juice and zest from one large lime
- 1-2 cloves garlic minced
- 1 teaspoon salt
- 5 dashes of hot pepper sauce or to taste
Salad:
- 4 ears fresh corn cooked* kernels removed (about 3 cups)
- 1 pound mixed color grape tomatoes halved (about 4 cups)
- 2 medium avocados diced
- 1 12 to 15 ounce jar hearts of palm sliced in ⅛” discs
- 3 green onions white and light green part, sliced.
- 1 medium shallot minced
- 4 ounces queso fresco cheese crumbled
Instructions
- Combine the dressing ingredients in a blender or food processor Process until smooth and emulsified.
- Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
- To serve: Fold queso fresco into the salad, reserving crumbles for garnish. Garnish with 2 tablespoons chopped cilantro.
Notes
To prepare the cleaned corn on the cob, bring a large pot of water to a boil and add the corn. Make sure corn is submerged and boil for 3 to 5 minutes until tender and bright yellow.