Mexican Avocado And Hearts Of Palm Salad - Salad

Ingredients

• Salad
• 3 Hass avocadoes, cut into 1-inch cubes
• 1 (14 ounce) can hearts of palm, rinsed well and sliced 1-inch thick
• 1 cup fresh corn, cut off cob, cooked and cooled (or roasted corn)
• 1 cup cherry tomatoes, halved
• 2 tablespoons diced red onions
• 3 tablespoons pumpkin seeds, toasted (pepitas)
• Garnish
• 2 radishes, sliced
• 2 tablespoons cilantro, chopped
• Dressing
• 2 teaspoons apple cider vinegar
• 1 tablespoon lime juice
• 1/3 teaspoon Mexican oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/4 cup olive oil