Warm Hearts of Palm Salad With Pico de Gallo [Vegan, Gluten-Free]

• 15 ounces canned hearts of palm, drained and rinsed
• 1/2 cup corn flour (cornstarch)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chipotle powder (substitute cayenne powder if unavailable)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable oil, for shallow-frying
• Fresh guacamole
• 1 large bell pepper, seeds removed and cut into 1/4-inch diced pieces
• 3 large tomatoes, seeds removed and cut into 1/4-in diced pieces
• 1/2 large onion, cut into 1/4-inch diced pieces
• 1 large jalapeño, seeds removed and finely chopped
• 1 teaspoon crushed garlic
• 1/2 teaspoon salt flakes
• 1/4 teaspoon cracked black pepper
• 1 tablespoon sherry vinegar
• 1 tablespoon extra virgin olive oil
• large handful cilantro, chopped

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