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!
[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:
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
Ingredients
- 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
The Dressing:
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon agave nectar
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
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
Nutrition
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KalynsKitchen
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!
Kirsten/ComfortablyDomestic
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!
Kim Beaulieu
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
Shareba @ In Search Of Yummy-ness
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 🙂
Robyn Stone | Add a Pinch
This looks so light, delicious and perfect for summer! I wish I had some in front of me now!
Paula-bell'alimento
I’m all about that shrimp! Happy Canada Day Dara!
Brenda@Sugar-Free Mom
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!
Brenda @ a farmgirl's dabbles
What a beauty of a fresh salad. Hope you had a very happy Canada Day! 🙂
Stephanie
This looks so fresh and delicious! I would eat it as my meal!
Heather | girlichef
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!
Lauren Kelly Nutrition
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!
The Food Hunter
I love hearts of palm. my mother always put it in our salads growing up.
Martha @ A Family Feast
Oh yum – hearts of palm are one of my favorites! This salad looks amazing.
Liz @ The Lemon Bowl
I am a HUGE fan of hearts of palm! I almost always order any salad that includes it!
Liz
Thank you Dara for the nice recipe. Happy Canada Day to you!
KalynsKitchen
Wow! That is all I can say.