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5 from 1 vote

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!
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Course: Entrees, Salads
Cuisine: American
Keyword: Gluten Free
Servings: 4 Servings
Calories: 253kcal


  • 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:


  • 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.


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


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