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    Home » Entrees

    Shrimp, Hearts of Palm, Cucumber & Tomato Salad Recipe

    Published: Jul 1, 2015 · Modified: Mar 31, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 16 Comments

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    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!
    Shrimp, Hearts of Palm, Cucumber and Tomato Salad…Light & easy! 152 calories and 4 Weight Watchers PP | cookincanuck.com #recipe

    Shrimp, Hearts of Palm, Cucumber and Tomato Salad…Light & easy! 152 calories and 4 Weight Watchers PP | cookincanuck.com #recipe

    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.

    Shrimp, Hearts of Palm, Cucumber and Tomato Salad…Light & easy! 152 calories and 4 Weight Watchers PP | cookincanuck.com #recipe

    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.

    Shrimp, Hearts of Palm, Cucumber and Tomato Salad…Light & easy! 152 calories and 4 Weight Watchers PP | cookincanuck.com #recipe

    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!

    [Tweet "Light and easy for summer! Shrimp, Hearts of Palm & Tomato Salad on @cookincanuck. https://www.cookincanuck.com/2015/06/shrimp-hearts-of-palm-cucumber-tomato-salad-recipe"]

    Other healthy recipes with shrimp:

    Healthy and Delicious Shrimp Recipes | cookincanuck.com
    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

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Entrees, Salads
    Cuisine: American
    Keyword: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 1 minute
    Total Time: 16 minutes
    Servings: 4 Servings
    Calories: 253kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • ½ 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

    The Dressing:

    • 2 tablespoons white wine vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon agave nectar
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt
    Prevent your screen from going dark

    Instructions

    • 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.

    The Dressing:

    • In a small bowl, whisk together the vinegar, olive oil, agave nectar, pepper and salt.

    Notes

    Weight Watchers Points: 4 (Points+), 3 (Old Points)

    Nutrition

    Serving: 1Cup (Rounded) | Calories: 253kcal | Carbohydrates: 30g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 533mg | Potassium: 1957mg | Fiber: 2g | Sugar: 20g | Vitamin A: 305IU | Vitamin C: 19.5mg | Calcium: 108mg | Iron: 3.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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      Reader Interactions

      Comments

      1. KalynsKitchen

        August 01, 2015 at 9:39 am

        Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for July 2015! Great recipe; I think my readers are going to love it!

        Reply
      2. Kirsten/ComfortablyDomestic

        July 03, 2015 at 3:14 pm

        I adore hearts of palm in salads and yet I rarely think to buy them because they're not staring me down in the fresh produce section. The simple dressing has got to let the vegetables shine. Such a refreshing salad!

        Reply
      3. Kim Beaulieu

        July 02, 2015 at 10:36 pm

        Okay this is fabulous. You always make me crave healthy food, and that's not an easy thing to do. This looks wonderful, and I know my hubby would go crazy for this. Hope you had a wonderful Canada Day and also hope you enjoy the long weekend. xx

        Reply
      4. Shareba @ In Search Of Yummy-ness

        July 02, 2015 at 3:59 pm

        I haven't had hearts of palm in a really long time. I had forgotten about them! Thanks for sharing this yummy recipe, I can't wait to try it 🙂

        Reply
      5. Robyn Stone | Add a Pinch

        July 02, 2015 at 2:06 pm

        This looks so light, delicious and perfect for summer! I wish I had some in front of me now!

        Reply
      6. Paula-bell'alimento

        July 02, 2015 at 9:15 am

        I'm all about that shrimp! Happy Canada Day Dara!

        Reply
      7. Brenda@Sugar-Free Mom

        July 02, 2015 at 8:38 am

        I'm with you on the equal opportunity veggie cook! Although I've not used hearts of palm much at all! You've inspired me to try it in a new recipe!

        Reply
      8. Brenda @ a farmgirl's dabbles

        July 02, 2015 at 8:13 am

        What a beauty of a fresh salad. Hope you had a very happy Canada Day! 🙂

        Reply
      9. Stephanie

        July 01, 2015 at 2:21 pm

        This looks so fresh and delicious! I would eat it as my meal!

        Reply
      10. Heather | girlichef

        July 01, 2015 at 2:08 pm

        I rarely eat hearts of palm, just because I don't really ever think about them. I've enjoyed them the couple of times I've had them though, so it's great to see a such a delicious-looking recipe that utilizes them. On my to-try list!

        Reply
      11. Lauren Kelly Nutrition

        July 01, 2015 at 2:03 pm

        So funny, I am the exact same way! I favor fresh vegetables but I always use canned hearts of palm and artichoke hearts. This salad looks fantastic!

        Reply
      12. The Food Hunter

        July 01, 2015 at 1:40 pm

        I love hearts of palm. my mother always put it in our salads growing up.

        Reply
      13. Martha @ A Family Feast

        July 01, 2015 at 1:39 pm

        Oh yum - hearts of palm are one of my favorites! This salad looks amazing.

        Reply
      14. Liz @ The Lemon Bowl

        July 01, 2015 at 11:35 am

        I am a HUGE fan of hearts of palm! I almost always order any salad that includes it!

        Reply
      15. Liz

        July 01, 2015 at 11:29 am

        Thank you Dara for the nice recipe. Happy Canada Day to you!

        Reply
      16. KalynsKitchen

        July 01, 2015 at 9:18 am

        Wow! That is all I can say.

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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