Hearts of Palm, Tomato and Avocado Salad with Mango Vinaigrette
1 cup diced ripe mango, ripe mango will be fragrant on the outside and yield to pressure
1/3 cup canola oil
2 tablespoons rice vinegar
2-3 tablespoons tablespoon light brown sugar, amount will depend on sweetness of mango
1-2 tablespoons chili paste, like sambal oelek or Vietnamese chili sauce with garlic or sriracha
water, as needed by the teaspoonful to tame vinaigrette
Process first 5 ingredients in a blender or food processor until smooth.
Stir in salt and pepper to taste.
To make the vinaigrette, add all ingredients to a blender until completely pureed. Note: Mangos vary in sweetness, thus, adjust amount of sugar, to taste. You’re aiming for balanced flavors of sweet, sour, and spicy. To tame excess acidity, you may add 1-2 teaspoons water or a bit more light brown sugar.
3 ripe Hass avocados, halved, pitted, flesh scooped out and cut into bite-sized chunks
1 (14 oz) can sliced hearts of palm, drained and rinsed and chilled before serving
1 cup grape tomatoes, halved lengthwisellll
2 green onions, thinly sliced
¼ cup chopped cilantro, thicker stems discarded
4 oz container Spring Mix Greens or Mixed Baby Greens (Swiss Chard, Kale and Spinach)
¼ cup shelled roasted, salted pumpkin seeds
In a large bowl gently mix the diced avocado, hearts of palm slices and halved grape tomatoes with the vinaigrette.
Pile ½ cup of salad mixture on a bed of mixed baby greens. Sprinkle with the toasted pumpkin seeds and serve.