Mexican Avocado And Hearts Of Palm Salad - cooking recipe

Ingredients

Salad
3 Hass avocadoes, cut into 1-inch cubes
1 (14 ounce) can hearts of palm, rinsed well and sliced 1-inch thick
1 cup fresh corn, cut off cob, cooked and cooled (or roasted corn)
1 cup cherry tomatoes, halved
2 tablespoons diced red onions
3 tablespoons pumpkin seeds, toasted (pepitas)
Garnish
2 radishes, sliced
2 tablespoons cilantro, chopped
Dressing
2 teaspoons apple cider vinegar
1 tablespoon lime juice
1/3 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 cup olive oil

Preparation

Toss all all salad ingredients lightly.
Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
Pour dressing over salad.
Place garnishes over salad and serve.