Palm Heart Shrimp And Avocado Salad Recipe
Palm Heart Shrimp And Avocado Salad is a delicious and easy to make recipe. The ingredients used in the salad are easily available in the grocery store. I prepared this Palm Heart Shrimp And Avocado Salad for a party and all my guests called back to take the recipe. Don't give this amazing salad recipe a miss and try it for your next get together.
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
Frozen peeled small shrimp - 1/2 lb, thawed
Palm hearts - 1 large can
Avocados - 2
Cherry tomatoes - 12
For the curry dressing:
Mild curry powder - 2 tsp
Chili powder - 1 tsp
Fresh lime juice - 1/4 cup
Sunflower oil - 1/3 cup
Light cream - 1/2 cup
Fresh coriander leaves - 3 tbsp, chopped
Salt
Pepper
Garnish with: fresh coriander leaves
Directions
GETTING READY
1 If the shrimp are raw, steam them for 2 minutes.
2 Let cool.
3 Drain the palm hearts.
4 Slice them into rings.
5 Cut the avocados in half lengthwise and remove the pit.
6 Peel them and slice lengthwise.
7 Cut each of these slices in half.
8 Rinse and dry the cherry tomatoes.
MAKING
9 On a large platter, arrange the vegetables in sections.
10 Place the tomatoes to one side, the palm hearts in the middle, and the avocado slices to the right.
11 On the far side of each plate, heap up some of the shrimp.
12 For the dressing: in a bowl, mix the curry powder and chili powder with the lime juice, 1 tsp salt, and some freshly ground pepper.
13 Gradually beat in the sunflower oil, adding a little at a time to emulsify with the other ingredients.
14 Beat in the cream.
15 Stir in the chopped coriander leaves.
SERVING
17 Serve at once with the dressing passed along.
1 If the shrimp are raw, steam them for 2 minutes.
2 Let cool.
3 Drain the palm hearts.
4 Slice them into rings.
5 Cut the avocados in half lengthwise and remove the pit.
6 Peel them and slice lengthwise.
7 Cut each of these slices in half.
8 Rinse and dry the cherry tomatoes.
MAKING
9 On a large platter, arrange the vegetables in sections.
10 Place the tomatoes to one side, the palm hearts in the middle, and the avocado slices to the right.
11 On the far side of each plate, heap up some of the shrimp.
12 For the dressing: in a bowl, mix the curry powder and chili powder with the lime juice, 1 tsp salt, and some freshly ground pepper.
13 Gradually beat in the sunflower oil, adding a little at a time to emulsify with the other ingredients.
14 Beat in the cream.
15 Stir in the chopped coriander leaves.
SERVING
17 Serve at once with the dressing passed along.
