If you haven’t tried hearts of palm, this bright and healthy salad, with shrimp, cucumber and tomatoes, just may make you fall in love with them!
When it comes to vegetables, I am an equal opportunity cook. I favor fresh veggies, particularly in the summertime when our fridge is practically overflowing with zucchini, corn, eggplant and so on. However, when it comes to hearts of palm, artichoke hearts or wintertime tomatoes, I reach for the canned version every single time.
If you haven’t tried hearts of palm, get thee to thy grocer store – pronto. You’ll find them in the canned vegetable aisle, typically right beside the canned artichokes. They come in 3- to 4-inch stalks (several in each can) and are easily sliced to incorporate into salads or even sandwiches, such as this Pita Sandwich with Chicken, Hearts of Palm & Chimichurri Dressing.
This salad could be served without the shrimp as a vegetarian side dish. But, for me, I’m always looking for an excuse to toss shrimp into a salad, and the need for a little protein at lunchtime is as good a reason as any! When cooking the shrimp, be sure to have a bowl of ice water at the ready so that you can plunge the shrimp in after a mere 45 seconds of cooking. The ice water will stop the shrimp from cooking further, helping to avoid that not-so-pleasant rubbery texture that comes with overcooked shrimp.
I served this salad for lunch the first day, then ate the leftovers the following day. The veggies were still perky and bright even after sitting in the dressing for almost 24 hours, and the shrimp and absorbed the flavors further, making them taste even better.
So, are you on your way to the store yet to get those hearts of palm? Once you taste them for the first time, you’ll want to stock up for all of your summer salads.
Happy Canada Day to all of my Canadian family, friends and readers!
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Other healthy recipes with shrimp:
Cookin’ Canuck’s Lemon & Dill Shrimp Quesadillas
Cookin’ Canuck’s Cumin Orange Shrimp-Stuffed Cucumber Boats
The Roasted Root’s Grilled Red Curry Shrimp Bowl with Grilled Squash & Basil Yogurt Sauce
Mango Tomato’s Mango Chipotle BBQ Shrimp with Mango, Watermelon Radish & Cucumber Salsa
Shrimp, Hearts of Palm, Cucumber & Tomato Salad Recipe
- 1/2 pound large shrimp peeled & deveined
- 1 14 ounce can hearts of palm, drained and thinly sliced drained and thinly sliced
- 1 cup chopped English cucumber
- 1 cup quartered grape or cherry tomatoes
- 5 large basil leaves thinly sliced
- Prepare a bowl of ice water.
- Set a medium saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp are just cooked through, 45 to 60 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain.
- In a serving bowl, mix together the shrimp, hearts of palm, cucumber, tomatoes and basil. Toss with the dressing. Serve.
- In a small bowl, whisk together the vinegar, olive oil, agave nectar, pepper and salt.
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