Lemony Shrimp Salad With Avocado Heart Of Palm And Feta Recipes

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• Whisk together the lemon juice, olive oil, dried oregano, dried dill weed, Bon Appetit seasoning salt, and black pepper to make the dressing. Slice the hearts of palm into pieces about 1/2 inch thick. Dice the avocado and toss with the tablespoon of lemon juice. Crumble the Feta and slice the green onion on the diagonal. Put the shrimp, hearts of palm, lettuce and green onion into a bowl and toss with the dressing. Gently mix in the avocado and feta. Season salad to taste with salt and black pepper and serve.

Steps:

• To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
• In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Steps:

• Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
• Add the shrimp and cook until curled and just pink, about 3 minutes.
• Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
• Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
• Transfer to plates, garnish with chives and serve.