Heart of Palm Shrimp Salad
Preparation Time: 15 min
Cooking Time: 1 min
Serves 4
INGREDIENTS
Salad:- 1/2 pound large shrimp peeled & deveined
- 1 14 ounce can Reese Hearts of Palm, drained and thinly sliced
- 1 cup chopped English cucumber
- 1 cup quartered grape or cherry tomatoes
- 5 large basil leaves thinly sliced
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon agave nectar
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
DESCRIPTION
Omit the shrimp for a vegetarian option. Either way, this salad is a summer must-try. So refreshing and full of texture!
DIRECTIONS
1. Prepare a bowl of ice water.
2. Set a medium saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp are just cooked through, 45 to 60 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain.
3. In a serving bowl, mix together the shrimp, hearts of palm, cucumber, tomatoes and basil. Toss with the dressing. Serve.
4. In a small bowl, whisk together the vinegar, olive oil, agave nectar, pepper and salt.
5. Dress the salad right before serving.
2. Set a medium saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp are just cooked through, 45 to 60 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain.
3. In a serving bowl, mix together the shrimp, hearts of palm, cucumber, tomatoes and basil. Toss with the dressing. Serve.
4. In a small bowl, whisk together the vinegar, olive oil, agave nectar, pepper and salt.
5. Dress the salad right before serving.