Bless Your Hearts Of Palm Salad With Shrimp Recipes

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PALM HEART AND SHRIMP SALAD



Palm Heart and Shrimp Salad image

Each January at Mar del Plata, on the Atlantic coast of Argentina, the Festival of the Fisherman is celebrated with many delectable seafood dishes. This is one introduced at the golf club resort there almost 100 years ago and featured in the Food and Cooking of Argentina.

Provided by Carolyn Haas

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 13

2 avocados, firm but ripe
9 oz canned palm hearts, drained
2 bibb lettuces or 5-6 ounces butter lettuce
12 oz small shrimp, peeled and cooked
2 Tbsp chives, chopped for garnish
MARIE ROSE DRESSING
2 large lemons (one for garnish)
4 Tbsp mayonnaise
1 Tbsp ketchup
1 tsp worcestershire sauce
1 tsp brandy (optional)
dash(es) tabasco or other hot sauce
salt and pepper to taste

Steps:

  • 1. DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
  • 2. SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
  • 3. Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
  • 4. Arrange lettuce on serving plates and top with avocado, palm hearts and shrimp. Drizzle dressing over salad and sprinkle with chopped chives. Garnish with slices of lemon.

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD



Avocado, Shrimp, and Hearts of Palm Salad image

Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

Steps:

  • To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
  • In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

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