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Palm Heart Shrimp And Avocado Salad Recipe
|Frozen peeled small shrimp||1⁄2 Pound, thawed|
|Canned palm hearts||12 Ounce (1 Large Can)|
|Mild curry powder||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Sunflower oil||1⁄3 Cup (5.33 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Fresh coriander leaves||3 Tablespoon, chopped|
Serving size: Complete recipe
Calories 2134 Calories from Fat 1574
% Daily Value*
Total Fat 181 g279.1%
Saturated Fat 42.9 g214.4%
Trans Fat 0 g
Cholesterol 477.9 mg
Sodium 2351.3 mg98%
Total Carbohydrates 75 g24.8%
Dietary Fiber 41.5 g165.9%
Sugars 11 g
Protein 69 g138.5%
Vitamin A 161.6% Vitamin C 430.8%
Calcium 43.1% Iron 78%
*Based on a 2000 Calorie diet
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.
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.
17 Serve at once with the dressing passed along.