Bless Your Hearts of Palm Salad with Shrimp
Brighten your plate with the irresistible 'Bless Your Hearts of Palm Salad with Shrimp,' a vibrant, protein-packed dish perfect for any occasion. This refreshing seafood salad combines tender hearts of palm, perfectly sautéed paprika-dusted shrimp, creamy avocado, crisp cucumber, and juicy cherry tomatoes, all tossed in a zesty lemon-garlic dressing. Topped with a sprinkle of fresh parsley and cilantro, this salad is a harmonious blend of textures and flavors, offering a light yet satisfying meal. Ready in just 25 minutes, it’s ideal for busy weeknights or an elegant starter at your next dinner party. Serve it immediately or enjoy it chilled for a cool and refreshing bite! Keywords: hearts of palm salad, shrimp salad recipe, healthy seafood recipes, quick and easy salads.
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Recipe Information
Ingredients
- 2 cans (14 oz each) Hearts of palm
- 1 lb Large shrimp (peeled and deveined)
- 3 tbsp Olive oil
- 4 tbsp Lemon juice (freshly squeezed)
- 2 cloves Garlic cloves (minced)
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (sliced into thin half-moons)
- 1 large Avocado (diced)
- 0.25 cup Red onion (thinly sliced)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh cilantro (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Instructions
Drain and rinse the hearts of palm. Slice them into 1/2-inch rounds and place them in a large mixing bowl.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Season the shrimp with salt, pepper, and paprika. Sauté the shrimp in the hot skillet for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside to cool slightly.
Add the cherry tomatoes, cucumber slices, diced avocado, and red onion to the mixing bowl with the hearts of palm.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients in the mixing bowl and toss gently to combine.
Add the cooked shrimp to the salad and gently toss again to incorporate.
Sprinkle the chopped parsley and cilantro on top for a fresh, herby finish.
Serve the salad immediately, or refrigerate for up to 1 hour before serving for a chilled option.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 8456 mg | 368% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 7.4 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
