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Avocado, Shrimp, and Hearts of Palm Salad

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.

Prep: 25 min · Cook: 5 min · Total: 30 min · Serves: 4

Ingredients

  • 14 oz hearts of palm (drained and sliced into 1/2-inch rounds)
  • 1 cup english cucumber (diced)
  • 0.25 tsp ground black pepper
  • 2 medium ripe avocados (diced)
  • 3 tbsp fresh lime juice
  • 0.5 tsp black peppercorns
  • 1 clove garlic (finely grated)
  • 1.25 tsp kosher salt (divided)
  • 1 tsp dijon mustard
  • 0.33 cup fresh cilantro (chopped)
  • 3 tbsp extra-virgin olive oil
  • 1 bay leaf
  • 1 lb large raw shrimp (peeled and deveined)
  • 4 cups mixed baby greens
  • 6 cups water
  • 1.5 cups cherry tomatoes (halved)
  • 0.25 cup red onion (thinly sliced)
  • 1 tsp honey

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the 14 oz sliced hearts of palm, 1 1/2 cups halved cherry tomatoes, 1 cup diced English cucumber, and 1/4 cup thinly sliced red onion to the bowl with the dressing.
  7. Toss the vegetables with salad tongs for about 30 seconds, until they are evenly coated but the hearts of palm remain intact.
  8. Add the chilled shrimp and 1/3 cup chopped fresh cilantro to the bowl, then fold gently with a rubber spatula for about 30 seconds, until the shrimp are evenly distributed.
  9. Add the 2 diced avocados last and fold gently for 15-20 seconds, stopping as soon as the pieces are coated so the avocado stays mostly whole.
  10. Arrange 4 cups mixed baby greens on a large serving platter or divide them among 4 shallow bowls, then spoon the shrimp, avocado, and hearts of palm mixture over the greens.
  11. Let the salad stand at cool room temperature for 3 minutes so the dressing lightly seasons the greens, then serve immediately while the shrimp are chilled and the avocado is bright green.

Nutrition (per serving)

  • Calories: 377
  • Protein: 28 g
  • Fat: 24 g
  • Carbohydrates: 20 g
  • Fiber: 10 g
  • Sugar: 5 g
  • Sodium: 1030 mg

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