Avocado, Shrimp, and Hearts of Palm Salad
Tender poached shrimp, creamy avocado, crisp hearts of palm, and fresh vegetables are tossed in a bright lime-cilantro dressing. This refreshing main-course salad is light, colorful, and satisfying enough for lunch or dinner.
Ingredients
- Ingredients will be available in the app.
Instructions
- Place the raw shrimp on a separate cutting board or plate, keep it away from the ready-to-eat vegetables, and wash your hands, knife, board, and sink area thoroughly with hot soapy water after handling the shrimp.
- Combine 6 cups water, 1 tsp kosher salt, 1 bay leaf, and 1/2 tsp black peppercorns in a 3-quart saucepan, then bring the mixture to a gentle boil over high heat, about 4 minutes.
- Reduce the heat to medium-low so the water is barely simmering, add the 1 lb peeled and deveined shrimp, and cook for 2-3 minutes, stirring once with a slotted spoon, until the shrimp are pink, curled, opaque, and register 145°F (63°C) in the thickest part.
- Use the slotted spoon to transfer the shrimp to a rimmed plate, spread them in a single layer, and refrigerate for 10 minutes while you prepare the salad so they cool without overcooking.
- Whisk 3 tbsp fresh lime juice, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 finely grated garlic clove, the remaining 1/4 tsp kosher salt, and 1/4 tsp ground black pepper in a large mixing bowl for 30-45 seconds, until the dressing looks glossy and slightly thickened.
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