Bless Your Hearts Of Palm Salad With Shrimp Recipes

Steps:

• Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
• Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

Steps:

• In a large non-reactive bowl combine the broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard.
• Boil the eggs. Shell the eggs and separate the whites from the yolk. Chop both the whites and yolks finely with a fork, keeping them separate. Set aside.
• Rinse the hearts of palm in cold water and drain. Cut the hearts of palm in half lengthwise, if desired. Place the hearts in the dressing and toss to coat. Let marinate 10-15 minutes.
• In a saute pan, heat up about 1 tablespoon of olive oil and cook the shrimp for 5 minutes on both sides, until lightly browned. Drain on paper towel.
• Arrange one large loose leaf on each individual salad plate. With slotted spoon, divide up the hearts of palm onto each plate. Add the parsley and shrimp to the prepared dressing in the bowl and mix.
• Pit, peel then thinly slice the avocado; arrange on plates. Spoon shrimp and all the dressing equally over the hearts of palm and avocado slices.
• Sprinkle each serving with egg whites then the yolks.
• Season with salt and pepper.

Steps:

• To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
• Assemble all the salad ingredients in a bowl and serve the dressing on the side.