Shrimp, Avocado and Hearts of Palm Salad
  • 7cloves garliccrushed
  • 2 bay leaves
  • 1teaspoon fennel seeds
  • 1/2teaspoon black peppercorns
  • 1/2teaspoon saltdivided
  • 1pound extra-large raw shrimp
  • 8ounces hearts of palmcut in 1/2-inch slices
  • 2 avocadoscut in 1/2-inch dice
  • 2 tomatoescut in 1/2-inch dice
  • 1 green bell peppercut in 1/2-inch dice
  • 2tablespoons heavy cream
  • 4tablespoons fresh lime juicedivided
  • 1tablespoon organic ketchup
  • 1/4teaspoon hot sauce, such as Tabascoto taste
  • 4tablespoons flaxseed oil
  • 1/4teaspoon freshly ground black pepper
  • 2small heads butter lettucetorn into bite-size pieces
  • 2tablespoons 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.
Recipe Notes
Nutrition Facts
Shrimp, Avocado and Hearts of Palm Salad
Amount Per Serving
Calories 320
% Daily Value*
Cholesterol 122mg 41%
Sodium 419mg 17%
Total Carbohydrates 12g 4%
Dietary Fiber 6g 24%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

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