Ingredients for Bless Your Hearts Of Palm Salad With Shrimp
- De Fatted Chicken Broth
- Extra Virgin Olive Oil
- White Wine Vinegar
- 1 tablespoon capers (drained)
- Fresh Lemon Juice
- 1 finely minced shallot
- Dijon Mustard
- 1 (14-ounce) can hearts of palm
- Hard Boiled Eggs
- Italian Parsley
- 1 pound Argentinan red shrimp
- 1 ripe avocado
- Salt & Freshly Ground Black Pepper
- Lettuce Leaves
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How to Make Bless Your Hearts Of Palm Salad With Shrimp
- In a large bowl, whisk together 1/4 cup chicken broth, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon capers (drained), 2 tablespoons lemon juice, 1 finely minced shallot, and 1 teaspoon Dijon mustard.
- Hard-boil 2 large eggs. Once cool, peel and finely chop the egg whites and yolks separately.
- Rinse 1 (14-ounce) can hearts of palm under cold water and drain. Cut in half lengthwise (optional).
- Add the hearts of palm to the dressing and gently toss to coat. Marinate for 10-15 minutes.
- Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add 1 pound Argentinan red shrimp and cook for 2-3 minutes per side, until pink and lightly browned.
- Remove shrimp from pan and set aside on a paper towel-lined plate to drain.
- Arrange one large lettuce leaf on each salad plate.
- Using a slotted spoon, divide the marinated hearts of palm evenly among the plates.
- Add 2 tablespoons chopped fresh parsley to the remaining dressing in the bowl. Add the cooked shrimp and gently toss to combine.
- Pit, peel, and thinly slice 1 ripe avocado.
- Arrange avocado slices on top of the hearts of palm.
- Spoon the shrimp and dressing mixture evenly over the hearts of palm and avocado.
- Sprinkle each serving with the chopped egg whites, then the yolks.
- Season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
11g
Carbs
1g
