Mexican Heart of Palm Salad with Avocado Dessing

By constance53

Ingredients

• 2 yellow corn tortillas
• Olive oil cooking spray
• DRESSING
• 1 medium avocado
• 1 garlic clove
• 1 shallot, cut in half
• 1 tablespoon non-fat plain yogurt
• 1/4 teaspoon Kosher salt
• 1/4 cup organic olive oil
• SALAD
• 4 cups fresh spring green salad mix, washed and dried
• 1 cup hearts of palm, sliced 1/2-inch thick
• 1 cup of low-sodium black beans, rinsed
• 1 cup of corn kernels
• 1 cup seeded and diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup raw unsalted pepitas
• 6 sprigs fresh cilantro

Details

Servings 4
Adapted from naturalhealthmag.com

Preparation

Step 1

1. Preheat oven to 375˚F.

2. Cut the tortillas into V-inch strips and spread evenly on cookie sheet. Spray with the olive oil and bake until crispy, about 10 minutes. Remove and set aside to cool.

3. To make the dressing: In a blender or food processor, toss the avocado, garlic, shallot, yogurt, and salt. With the machine running slowly, add olive oil in a stream until the dressing is thick and creamy. (Makes about 1 cup and can be refrigerated in an airtight container for 3 days.)

4. To make the salad: In a large bowl, toss the greens, hearts of palm, black beans, corn, tomatoes, feta, pepitas, and X of the tortilla strips with W cup of the dressing.

5. To serve, divide the salad among plates (four as a starter, two as a main course) and garnish with the remaining tortilla strips and cilantro