Seafood Salad with Hearts of Palm
Elevate your dining experience with this refreshing Seafood Salad with Hearts of Palm, a vibrant dish that combines tender shrimp, succulent scallops, and crisp vegetables for a symphony of flavors and textures. This easy-to-make recipe features the delicate sweetness of hearts of palm, juicy cherry tomatoes, and cool cucumber, all tossed in a zesty lemon-garlic dressing that’s perfectly balanced by the freshness of parsley. Served atop crisp romaine lettuce leaves, this elegant salad is perfect as a light main course or a sophisticated starter. Ready in just 25 minutes, it’s a delicious, gluten-free, and protein-packed option for any occasion. Keywords: seafood salad, hearts of palm, shrimp, scallops, healthy recipes, gluten-free salad.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 8 pieces Scallops
- 1 cup Hearts of palm, sliced into rounds
- 1 cup Cherry tomatoes, halved
- 1 English cucumber, diced
- 0.25 cup Red onion, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Romaine lettuce leaves
Instructions
Bring a medium pot of water to a boil. Add a generous pinch of salt to the water.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and are opaque. Remove with a slotted spoon and set aside.
In the same pot, add the scallops and poach them for 3-4 minutes, or until opaque and firm to the touch. Remove and set aside to cool.
In a large mixing bowl, combine the sliced hearts of palm, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
In a small bowl, whisk together olive oil, lemon juice, chopped parsley, minced garlic, salt, and black pepper to create the dressing.
Once the shrimp and scallops have cooled, chop the scallops into bite-sized pieces if they are large. Add the seafood to the vegetable mixture in the bowl.
Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
To serve, place a romaine lettuce leaf on each plate and spoon the seafood salad on top.
Garnish with additional parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.8 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2432 mg | 52% | |
*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.
