RCP: Hearts of Palm Salad with Grilled Shrimp and Avocado

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RCP: Hearts of Palm Salad with Grilled Shrimp and Avocado

Postby Karen/NoCA » Sun Feb 02, 2014 2:43 pm

I love hearts of palm and avocado together, and this refreshing salad was a treat.

Hearts of Palm Salad with Grilled Shrimp and Avocado

1 pound of large raw shrimp, peeled and deveined
3 tablespoons olive oil
Juice of 2 fresh limes
2 garlic cloves, minced
Kosher salt, and freshly gr. black pepper to taste
1 glass jar (16 ounces) of hearts of palm, drained and sliced into 1/2-inch rounds
1 avocado, peeled and sliced
2 tomatoes (use Campari, Kumato or a good plum tomato) cut into wedges
1/4 cup toasted macadamia nuts
1 T. chopped fresh cilantro leaves
1/2 cup lemon mustard vinaigrette

Put shrimp in small glass dish, add olive oil, lime juice, garlic, s $ p. Cover and marinate in the fridge for 30 minutes. Drain the marinade from the shrimp and grill shrimp for 1 minute on each side. Remove from gill and let cool slightly. Place shrimp, and rest of ingredients into a mixing bowl and gently toss with the vinaigrette. Serve at room temperature

Note: Look for hearts of palm packed in glass jars, because the canned hearts can sometimes be woody and fibrous. I buy mine at Treader Joe's

Lemon Mustard Vinaigrette

3/4 cup extra-virgin olive oil
Juice of 2 large lemons
2 T. Dijon mustard
2 garlic cloves, minced
4 dashes Tabasco Sauce
1 t. Kosher slat
Freshly gr. black pepper to taste
Combine all ingredients in a glass jar, cover and shake well. Let the flavors blend of a an hour before serving. Store the rest in the fridge.
Karen/NoCA
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