Latin chopped salad with hearts of palm, jicama, and avocado
Refreshing Latin chopped salad with hearts of palm (or palmito), jicama, avocado, orange slices, cucumber, radishes, red onions, salad greens.Topped with a creamy avocado cilantro dressing, crunchy chips, and crumbled queso fresco.
Course Salad
Cuisine Fusion, Latin
Keyword Avocado, Hearts of palm, Jicama, Latin chopped salad, Palmito
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6to 8
Ingredients
For the avocado cilantro lime dressing:
1small avocado
A large handful of cilantro leavesadd more to taste
¼cuplime juicefrom about 2 limes
6tablespoonsof olive oil
1 to 2jalapeño or hot peppersseeds and veins removed (replace with diced green bell pepper for non-spicy variation)
5 to 6hearts of palm~9 ounces, cut into small slices
½small jicamapeeled and cut into thin strips
1large ripe but firm avocadopeeled and diced
2orangespeeled and cut into supreme style segments
3 to 4radishesthinly sliced
½cucumberthinly sliced
½small red onionthinly sliced and rinsed with cold water
Salad garnishes:
Tortilla chipswhole or crumbled
2ouncesof crumbled queso frescocan substitute with feta cheese – optional
Cilantro leaves
Instructions
Avocado cilantro dressing preparation:
Place all the ingredients for the avocado cilantro dressing in a small food processor or blender and pulse/blend until the ingredients are well combined and you have a smooth sauce. Save refrigerated until ready to use.
For the Latin chopped salad:
You can assemble the salad on large platter or in a salad bowl.
For the platter option, arrange the salad greens as the first layer and then add each vegetable/fruit as if you were setting up a rainbow. For the bowl option, simply add the sliced veggies and fruits on top of the greens.
Right before serving, drizzle the salad with the avocado cilantro dressing, add the chips, crumbled queso fresco, and cilantro leaves.