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ARCHIVE: Shrimp, Avocado, and Hearts of Palm SaladARCHIVE: Shrimp, Avocado, and Hearts of Palm Salad

Alan Roettinger

July 16, 2009

2 Min Read
ARCHIVE: Shrimp, Avocado, and Hearts of Palm Salad

Serves 6 / This salad has two dressings: a light vinaigrette for the lettuce and a creamy dressing for the shrimp and vegetables. Ingredient tip: Look for sustainable-harvest Brazilian hearts of palm, which are the most tender. Prep tip: The creamy dressing needs to be made as close to serving time as possible to prevent it from deflating.

7 cloves garlic, crushed

2 bay leaves

1 teaspoon fennel seeds

1/2 teaspoon black peppercorns

1/2 teaspoon salt, divided

1 pound extra-large raw shrimp

8 ounces hearts of palm, cut in 1/2-inch slices

2 avocados, cut in 1/2-inch dice

2 tomatoes, cut in 1/2-inch dice

1 green bell pepper, cut in 1/2-inch dice

2 tablespoons heavy cream

4 tablespoons fresh lime juice, divided

1 tablespoon organic ketchup

1/4 teaspoon hot sauce, such as Tabasco (to taste)

4 tablespoons flaxseed oil

1/4 teaspoon freshly ground black pepper

2 small heads butter lettuce, torn into bite-size pieces

2 tablespoons sliced chives or scallions

1. Bring 1 quart water to a boil with garlic, bay leaves, fennel seeds, peppercorns, and 1/4 teaspoon salt. Reduce heat, cover, and simmer for 5 minutes. Increase heat to high, add shrimp, and return to a boil. Immediately cover, remove from heat, and allow shrimp to cool. When lukewarm, remove shrimp from liquid, peel, and devein. Refrigerate until cold.

2. Select about a quarter of the vegetables (hearts of palm, avocado, tomato, and green pepper), and set aside in a small bowl.

3. Combine cream, 1 tablespoon lime juice, ketchup, and hot sauce in a medium bowl. Whip until soft peaks form. Add shrimp, plus remaining vegetables; toss gently to coat.

4. Whisk remaining 1/4 teaspoon salt and 3 tablespoons lime juice with flaxseed oil and ground pepper. Toss about one-third with the reserved vegetables. Drizzle remainder of dressing (or less, if you prefer) over lettuce and toss to coat lightly. Divide lettuce between four chilled plates and place a mound of shrimp and vegetable mixture in the center. Dot with reserved vegetables. Garnish with a sprinkling of chives and serve at once.

PER SERVING: 320 cal, 62% fat cal, 23g fat, 4g sat fat, 122mg chol, 19g protein, 12g carb, 6g fiber, 419mg sodium

About the Author(s)

Alan Roettinger


Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at www.alanroettinger.com, or check out his blog at Vegan Ascent.

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