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Pati's Mexican Table : TV Recipes

Pati Jinich

Ensalada de Aguacate y Palmitos
Serves 4 to 6

3 ripe Mexican avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted

Vinaigrette dressing:
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil

To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, 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 that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.

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

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


I happened to be channel surfing a few weeks ago, and came across “Pati’s Mexican Table.
As I grew up with a Mexican mother and American father, many of Pati’s recipes reminded me of my childhood. Pati’s Mexican Table is now one of my favorite PBS channels. Her recipes are so easy and taste so great!

Hi – I’ve recently found your television program and I love it! I’m looking forward to many more episodes.
In looking for hearts of palm for the chop chop avacado salad, what am I looking for? A can? Fresh produce? I’ve never seem this product and not sure about finding it in in my town.
Thanks for your help. CS

Hi Carole!
I am so glad you found it and you liked it! You can find the Hearts of Palm in most grocery stores! Look in the cans/jars section. In same place where you would find the olives, pickles or canned corn! They typically come in glass jars, covered in water. All you need to do is drain and rinse before using. They are an absolute treat!

Does this recipe call for sugar in the vinaigrette? Sugar is added in the directions, but it is not listed on the ingredients. Please let me know, as I would like to try this recipe. Thank you.

Hi Marsha,
Yes! It has 1/4 teaspoon brown sugar, you can also use white if that’s what you find handy at home. Thanks for noting, I will fix it right away!

HI! I found your show on PBS and I love it! My sister just found out that she is pregnant with her second child…My brother-in-law is Mexican-American…not only did I share this recipe with my sister, but I am making the chop chop salad in celebration of the big news! The hearts of palm perfectly reflect their culture as well as my feeling of celebration!!! I do need to know…How many calories are in this salad per serving? Thanks so much.

I checked on a Calorie Counter website and if you serve 8, it has 233 calories.

Thank you, Meg!! Good to know!

Pati – we just tried this salad, and it is a keeper. We can’t wait until cherry heirloom tomatoes are available.

Hi Chuck,
I’m so gad you enjoyed the salad. I just love heirloom tomatoes, you should try it with yellow and purple ones too. It’s so good!

Your show must be new to my PBS station. I just saw this episode today and plan to try the Avocado & Hearts of Palm salad soon. It looked delicious on TV. Can’t wait to try the real thing.

We had a Mexican Office party and what to bring? I saw this salad on your show a few weeks ago and decided to make the Avacado & Heart of Palm ChopChop Salad. What a hit! Everything you promised it would be and more.

Hi Brenda, I’m so glad this recipe delivered. Please continue to explore the recipe and stumble on great treats!

Hi Pati,
This is my new favorite summer salad. I added chopped cilantro and replaced the sugar with honey, very tasty. Looking forward to more recipes from you in the future.
Thanks, Mike

I’m so glad to hear this Mike. I also love that you are giving the dishes your own personal spin. Keep cooking and experimenting with different ingredients!

I LOVE this salad!!! I have added black, pinto, or red beans to make this a main dish. It is incredible even without any sweetening!

That is great to hear Connie!

I saw this show today and the recipes look delicious!
One question for the avocado salad, tho. Will it be hard to find pumpkin seeds? I know that I can get some soon as autumn arrives, but if I want to make this now, will a general grocery store carry them? Or should I try for a Latin food store?
I am anxious to look at the other programs and recipes from you as well.
Gracias por su ayuda!

So happy to see your show on PBS this week. I LOVE Mexican food. You make it look so easy! The recipes are full of fresh & enticing ingredients. The toasted pumpkin seeds are such a healthy addition. Looking forward to trying your Avocado & Hearts of Palm Chop Chop Salad this week! Thanks and Best Wishes.

Thanks!!! This rocks! We made it twice already and plan on keeping it in our inner circle of go-to salads.

So glad Charlie!

Merely a smiling visitant here to share the love (:, btw great design and style .

I made this last Saturday for a group of 20 picky eaters — I tripled the recipe! I tossed it with a head of iceberg lettuce that I broke into relatively small pieces, and the whole salad went over like crazy! Everybody loved it! Some picked out the tomatoes (of course), but everyone at it and raved.

Thanks, Pati, for the great recipe!

I get hearts of palm fresh in Costa Rica. are you recipies calling for cooked?
Thanks you

I buy hearts of plam fresh not canned, should i cook it before using your recipes?

Can you send me a photo Nancy?

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