Palmitogf Recipe

Drain and slice hearts of palm

Open the canned hearts of palm and drain well. Pat dry with paper towels to remove excess moisture. Slice each stalk into 1/4-inch rounds or lengthwise into 1/4-inch strips according to desired texture.

Halve the cherry tomatoes, peel, seed and dice the cucumber, thinly slice the red onion, chop the cilantro, and dice the avocado. Place all prepared vegetables except avocado in a large mixing bowl.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lime juice, white wine vinegar, minced garlic, honey or agave (if using), ground cumin, salt, and black pepper.

Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust salt, pepper or lime as needed.

Pour about two-thirds of the dressing over the bowl with hearts of palm, tomatoes, cucumber, red onion, and cilantro. Gently toss to coat all ingredients, taking care not to mash the tomatoes.

Fold in the diced avocado gently so it stays chunky. If desired, add the remaining dressing gradually until you reach your preferred level of dressing.

Transfer the salad to a serving bowl or individual plates. Sprinkle toasted pumpkin seeds and crumbled queso fresco or feta over the top if using.

Serve immediately with lime wedges on the side for extra brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours (note avocado may brown).