Palm Hearts Salad with Shrimp and Avocado

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Have you ever heard of palm hearts? Maybe you have heard of it, but you really have no idea what it is. Or maybe you know exactly what it is … in that case, a gold star for you. 😉

Palm hearts are a vegetable that is literally the heart of a palm: the inner core. They resemble asparagus (but larger) and taste similar to artichoke hearts. They are smooth, crispy and add incredible flavor to salads!

In addition, heart of palm is an inexhaustible source of nutrition. They are known as an excellent meat substitute due to their protein, a great victory in my book! They also have a lot of fiber and lots of vitamins and minerals. You'll usually find canned or canned hearts of palm at the grocery store. I've seen them in health food stores, but also in traditional supermarkets and even at Target!

Look at the other recipes I made with hearts of palm:

This recipe is a delicious food-sized salad that uses a new favorite dressing, my avocado and tomatillo dressing. I fell in love with the dressing of the Mexican Goddess at the Chopt Creative Salad Co. restaurant, and had to go home to create my own imitation recipe. After perfecting the dressing, I knew I wanted to create a food-sized salad that perfectly complemented it. I'm a huge fan of any traditional taco salad or Mexican-flavored salad, but I wanted this recipe to be different … a little more "exciting," so to speak. So, I added a vegetable that might be new to you (looking at you, hearts of palm!) And I use grilled shrimp as an added protein boost. I can't wait for you to try this recipe!

Have you ever had palm hearts? Have I convinced you to try it?

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Description


Ingredients

  • 2 cups spring mix, baby spinach, chopped romaine lettuce (or your favorite green leaf)
  • 10–12 grilled shrimp
  • ¼ cup sliced ​​hearts of palm
  • ¼ cup chopped cherry tomatoes
  • 1 tablespoon minced red onion
  • ½ sliced ​​avocado
  • 1–2 tablespoons fresh coriander
  • Avocado and tomatillo dressing

Instructions

  1. For the grilled shrimp, season the peeled and deveined shrimp with salt and pepper. Grill for 5-7 minutes total, turning shrimp after 3 minutes.
  2. To make the salad: Add vegetables to a bowl and top with grilled shrimp, hearts of palm, tomatoes, red onion, avocado, and coriander.
  3. Serve with avocado and tomatillo dressing.

Nutrition

  • Portion size: 1 salad without dressing
  • Calories 285
  • Sugar: 5g
  • Sodium: 681g
  • Fat: 11g
  • Saturated fat: 2 g
  • Unsaturated fat: 8g
  • Trans fat: 0g
  • Carbohydrates: 15g
  • Fiber: 7g
  • Protein: 23g
  • Cholesterol: 0g

Key words: palm hearts salad, avocado salad and hearts of palm.

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