This salad has two dressings: a light vinaigrette for the lettuce and a creamy dressing for the shrimp and vegetables. Ingredient tip: Look for sustainable-harvest Brazilian hearts of palm, which are the most tender. Prep tip: The creamy dressing needs to be made as close to serving time as possible to prevent it from deflating.
Shrimp, Avocado and Hearts of Palm Salad
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Ingredients
- 7 cloves garlic crushed
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon salt divided
- 1 pound extra-large raw shrimp
- 8 ounces hearts of palm cut in 1/2-inch slices
- 2 avocados cut in 1/2-inch dice
- 2 tomatoes cut in 1/2-inch dice
- 1 green bell pepper cut in 1/2-inch dice
- 2 tablespoons heavy cream
- 4 tablespoons fresh lime juice divided
- 1 tablespoon organic ketchup
- 1/4 teaspoon hot sauce, such as Tabasco to taste
- 4 tablespoons flaxseed oil
- 1/4 teaspoon freshly ground black pepper
- 2 small heads butter lettuce torn into bite-size pieces
- 2 tablespoons sliced chives or scallions
Instructions
- Bring 1 quart water to a boil with garlic, bay leaves, fennel seeds, peppercorns, and 1/4 teaspoon salt. Reduce heat, cover, and simmer for 5 minutes. Increase heat to high, add shrimp, and return to a boil. Immediately cover, remove from heat, and allow shrimp to cool. When lukewarm, remove shrimp from liquid, peel, and devein. Refrigerate until cold.
- Select about a quarter of the vegetables (hearts of palm, avocado, tomato, and green pepper), and set aside in a small bowl.
- Combine cream, 1 tablespoon lime juice, ketchup, and hot sauce in a medium bowl. Whip until soft peaks form. Add shrimp, plus remaining vegetables; toss gently to coat.
- Whisk remaining 1/4 teaspoon salt and 3 tablespoons lime juice with flaxseed oil and ground pepper. Toss about one-third with the reserved vegetables. Drizzle remainder of dressing (or less, if you prefer) over lettuce and toss to coat lightly. Divide lettuce between four chilled plates and place a mound of shrimp and vegetable mixture in the center. Dot with reserved vegetables. Garnish with a sprinkling of chives and serve at once.
Recipe Notes
Nutrition Facts
Shrimp, Avocado and Hearts of Palm Salad
Amount Per Serving
Calories 320
% Daily Value*
Cholesterol 122mg
41%
Sodium 419mg
17%
Total Carbohydrates 12g
4%
Dietary Fiber 6g
24%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 320 cal, 62% fat cal, 23g fat, 4g sat fat, 122mg chol, 19g protein, 12g carb, 6g fiber, 419mg sodium
