Spice Up July 4th with Avacado and Hearts of Palm Chop-Chop Salad

AVACADOWASHINGTON, DC (JCHayward.com)— Today, cookbook author and chef of the Mexican Table, Pati Jinich, came to WUSA9 News and provided tips on how to spice up the Fourth of July. She made Avacado and Hearts of Palm Chop-Chop Salad. I was so excited because hearts of palm is one of my favorite vegetables! This healthy salad is easy to make.

Jinich will be the celebrity chef at a special dinner on Saturday, July 20th in Round Hill, Virginia.

FIELD TO PLATE dinner, Saturday July 20th -5:00 pm -East Lynn Farm – Round Hill, VA

·           A locally sourced, interactive meal where cookbook author and celebrity chef, Pati Jinich will prepare recipes from her bestselling cookbook; “Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking”  at the historic East Lynn farm, where many of the ingredients for the meal are being specially grown.

               Proceeds from the event benefit the Piedmont Environmental Council’s Buy Fresh Buy Local Program.

        Tickets are $150 per person and also include a signed copy of Pati’s cookbook. To purchase tickets visit

http://pecva.org/events/meet-the-farmer-dinner-at-east-lynn-farm

“I loved it so much I just had to share the recipe with you!” said Pati

For more information on Chef Pati Jinich and her cookbook, please click on the links above.

 

Avocado and Hearts of Palm Chop-Chop Salad

Serves 6 to 8

Preparation Time 15 Minutes

Cooking Time 5 Minutes

Make Ahead: Vinaigrette can be made up to 5 days ahead, covered and refrigerated; mix well before using.  Salad can be assembled 12 hours ahead, covered and refrigerated. Sprinkle on the toasted pumpkin seeds right before serving.

3 tablespoons raw and hulled pumpkin seeds

2 teaspoons apple cider vinegar

1 tablespoon freshly squeezed lime juice

3/4 teaspoon kosher or sea salt, or more to taste

1/2 teaspoon dried oregano, or 1 ½ teaspoon finely chopped fresh oregano

1/4 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons vegetable oil

1 14-ounce can hearts of palm, drained, rinsed and sliced into ½ inch pieces

1 cup corn kernels, cut from 2 large ears freshly cooked corn, or thawed from frozen and cooked

1 cup halved (about 6 ounces) cherry tomatoes

1 tablespoon chopped red onion, or to taste

3 ripe Hass avocados (about 2 pounds), cut in half, pitted, meat scooped out and cut into bite-sized chunks

 

1. Place a small, 6-inch heavy sauté pan over medium-low heat. When the pan is hot, add the pumpkin seeds, stirring often and taking care not to burn them, until you hear popping sounds (similar to popcorn), and they begin to brown lightly, 3 to 4 minutes. Remove from the heat and place in a small bowl.

2. Make the vinaigrette by combining the vinegar, lime juice, salt, oregano, brown sugar and black pepper in a small bowl. Using a whisk or a fork, slowly beat in the oils in a thin, steady stream until emulsified and slightly thickened.  Set aside.

3. In a large serving bowl, mix the hearts of palm, corn kernels, cherry tomatoes and red onion. Add all the vinaigrette and toss gently to combine. Gently fold in the avocado, taking care not to mash them, sprinkle with the toasted pumpkin seeds and serve.

 

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