Shrimp and Avocado Paleo Salad with Hearts of Palm
Prep Time
25 minutes
Number of Servings
2
Recipe Source
Paleo Lunches and Breakfasts On the Go by Diana Rodgers, NTP ($19.99, Page Street Publishing, 2013)
Ingredients
- 1 clove garlic
- 3 Tbsp fresh cilantro
- 3 Tbsp fresh basil
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh orange juice
- 1⁄2 tsp salt
- 1⁄2 cup olive oil
- 1 can (14-oz) hearts of palm, drained and sliced
- 2 large avocados, diced
- 1⁄4 red onion, sliced very thin
- 1 large tomato, diced or 1 pt cherry tomatoes, halved
- 3 cups mache lettuce or Boston lettuce leaves, torn
- 8 oz grilled wild shrimp, seasoned with salt, pepper, and a little lime juice
Directions
- To make dressing, combine garlic, cilantro, basil, lemon juice, orange juice, and salt in a blender. Slowly add olive oil and blend until smooth. Set aside.
- In a large bowl, combine sliced hearts of palm with avocado, red onion, lettuce, and tomato.
- Toss with dressing right before serving. If bringing to the office, pack lettuce separately from dressed avocados, onion, and hearts of palm. Assemble at the office. You can top with the grilled shrimp or serve it on the side if you like.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Berberine is one of nature’s most versatile plant-based extracts. Scientifically studied across the globe to support a variety of health factors, it’s become a popular and powerful way to support blood sugar levels and glucose metabolism. Ultra Berberine delivers 500mg in every serving. It also includes patented Chromax chromium to support nutrient metabolism, and cinnamon bark extract to support insulin sensitivity.