Shrimp Chopped Salad
Heather HartmanShrimp Chopped Salad
Heather Hartman Health
4
10 minutes
10 minutes
Mexican
Dinners
INGREDIENTS
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1 pound shrimp, cleaned
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2 tablespoons olive oil
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2 each limes, juiced (about .25 cup of juice)
.25 cup olive oil
2 tablespoons of red wine vinegar
2 cups mint, torn
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14 ounce can heart of palm, drained, and chopped into 1" rounds
1 each cucumber, lightly skinned, quartered, then chopped into 1" rounds
2 each avocados, 1" cubes
5 ounces of arugula
METHOD
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Preheat a grill cast iron until smoking.
Mix the cleaned shrimp with olive oil, a good pinch of salt and good pinch of pepper.
Add the shrimp to the cast iron grill pan in one layer (you may have to do batches) and cook for three minutes per side. Reserve on a separate plate.
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In a small bowl mix together the lime juice, olive oil, red wine vinegar, torn mint, and a good pinch of salt and pepper. Set aside.
Combine the heart of palm, cucumber and avocado in a large bowl.
Pour the vinaigrette over the veggies and gently fold everything together. The avocado will break down to create a creamy vinaigrette.
Fold in the arugula.
Plate the salad in a serving bowl and top with shrimp. Enjoy outside!
4 comments
Are your recipes good for people with high cholesterol?
Never tried using Hearts of Palm myself before. Great addition to my repertoire. This recipe has a lot of calories from healthy fat and also has a lot of fiber so it satisfied my hunger for hours.
Had no idea Roku had cooking shows but this episode was the best & everything turned out exactly as promised. Soooo delicious & pretty! Thank you big time
Had no idea Roku had cooking shows but this episode was the best & everything turned out exactly as promised. Soooo delicious & pretty! Thank you big time