Grilled Shrimp with Hearts of Palm, Avocado, Tomato Salad

I love hearts of palm in my lemony kale salad with tomatoes, avocado, artichoke hearts and parmesan

Sprinkle of quinoa if I've been clever enough to have that prepared.

With the bright lemony taste, it's all very refreshing...now all I have to do is add some shrimp to it.

Thanks, Karen.

 
I really like hearts of palm too, but the trouble is that once the jar is opened

you need to use the rest up quickly because they do not last long at all.

 
I found that as long as they were below the liquid they were fine in the refrig. But

one time I transferred them to a smaller container and dumped out the liquid and they turned PINK.

A Very Scare-y PINK.

 
I love them too... Once the jar is open, I just eat them like I would popcorn. I sneak into the

fridge and find my jar.... MMMmmm

 
REC: Hearts of Palm Salad with Grilled Shrimp and Avocado

You could enlarge your window, hit "Print Screen", then paste to a document then print the document.

But I needed the typing practice, so I typed it out for you. I spell-checked it, and I think I have corrected all the mistakes. Enjoy!

I think I will try this recipe also--I have shrimp in the freezer, avocado ripe in the fridge, decent tomatoes. All I need is cilantro, macadamia nuts and Hearts of Palm. Dinner tonight? Maybe!

Hearts of Palm Salad with Grilled Shrimp and Avocado

This salad chapter would not be complete without a salad with hearts of palm—one of my favorite foods. Hearts of palm grow mostly in Brazil and Costa Rica, but can also be found ion Florida, where they have the far less appealing name of swamp cabbage. Outside of the tropics they are usually sold in jars of cans. Each pale green stalk is ½ to 1 inch in diameter and resembles a cheese stick. The taste like a cross between artichoke hearts and asparagus, with a slightly crunchy, delicate texture. The tropical ingredients in the salad—avocado, macadamia nuts and lime marinade for the shrimp—complement the hearts of palm well.

1 pound large raw shrimp, peeled and defined
2 tablespoons olive oil
juice of 2 fresh limes
2 clovers garlic, minced
Kosher Salt and freshly ground black pepper, to taste
1 jar (16 ounces) hearts of palm, drained and sliced into ½ inch pieces
1 avocado, peeled and sliced
2 tomatoes, cut into wedges
¼ cup macadamia nuts
1 tablespoon chopped fresh cilantro leaves
½ cup lemon mustard vinaigrette (from Tuna Nicoise recipe on page 224)

Place the shrimp in a small ceramic or glass bowl. Add the olive oil, lime juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for 30 minutes. Preheat a grill to medium-high. Place the shrimp on the grill, draining and discarding the marinade. Grill 1 minute on each side, or until the shrimp is perfectly pink and curled up. Remove from the grill and let cool slightly.

Place the shrimp in a mixing bowl. Add the hearts of palm, avocado, tomatoes, macadamia nuts, and cilantro. Gently toss with the vinaigrette. Season with salt and pepper and place in a colorful serving dish. Serve at room temperature.

Makes 4 to 6 servings

 
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