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!
Servings: 4 Servings
Calories: 253kcal
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
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