Heart of Palm Shrimp Salad
Omit the shrimp for a vegetarian option. Either way, this salad is a summer must-try. So refreshing and full of texture!
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
Dressing:
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon agave nectar
1/4 teaspoon ground pepper
1/8 teaspoon salt