avocado chop chop salad

I found this recipe for a crisp, fresh salad with tons of yummy ingredients on Pati's Mexican Table. The main ingredient being my favorite: avocado. This would be the perfect thing to munch on, on a warm day.

AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD
Serves 4-6

INGREDIENTS
3 ripe Hass avocados, about 2 pounds, pulp cut into large chunks14 ounces (1 1/3 cups) hearts of palm, drained, rinsed and thickly sliced1 cup corn kernels, from freshly cooked ears of corn or thawed and cooked from frozen1 tbsp red onion, chopped6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference3 tbsp pumpkin seeds, toasted
Vinaigrette
2 tsp apple cider vinegar1 tbsp lime juice1/4 tsp oregano3/4 tsp sea salt1/4 tsp brown sugar1/4 tsp black pepper2 tbsp olive oil2 tbsp safflower oil

TO PREPARE
To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using.

To toast the pumpkin seeds, place them in an already hot small saute pan, set over medium heat.  Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl.

In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.

This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.