Shrimp, Avocado, and Hearts of Palm Salad
7 cloves garlic, crushed
2 bay leaves
1 tsp. fennel seeds
1/2 tsp. black peppercorns
1/2 tsp. salt, divided
1 lb. extra-large raw shrimp
8 oz. hearts of palm, cut in 1/2-inch slices
2 avocados, cut in 1/2-inch dice
2 tomatoes, cut in 1/2-inch dice
1 green bell pepper, cut in 1/2-inch dice
2 Tbsp. heavy cream
4 Tbsp. fresh lime juice, divided
1 Tbsp. organic ketchup
1/4 tsp. hot sauce, such as Tabasco (to taste)
4 Tbsp. flaxseed oil
1/4 tsp. freshly ground black pepper
2 small heads butter lettuce, torn into bite-size pieces
2 Tbsp. 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 one-fourth 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 and 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 among four 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.
Courtesy of Sprouts Magazine, July/Aug 2010
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