Tuesday, August 20, 2013

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was a definite winner!

Shrimp Salad is a family tradition with the Dennys, and my Shrimp and Macaroni Salad is something I used to make regularly for my dad, as well as making it for family parties for many years.  There are also other good shrimp salads on the blog, but I wouldn't dare substitute any of them for Shrimp and Macaroni Salad at a family gathering.  Until now.  This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was so satisfying that I think most of my family would happily devour it.  (There are a couple of people in the family who hate avocados, go figure.)  The day I tested this recipe with Jake, we tried it out on a friend who stopped by, and she gave it two very enthusiastic thumbs up.  I'm sure I'll never stop making Shrimp and Macaroni Salad for my family, but when I want a phase one treat with shrimp, this is the salad I'll be making.

Let the thawed cooked shrimp drain in a colander, placing the colander over a small bowl to catch the juice.  (Bad photographer; I did a terrible job of showing that part!)

Here's the amount of shrimp "juice" I caught in the bowl.  Some of that juice will be added to the dressing, which is a trick I borrowed from Shrimp and Macaroni Salad.

Whisk together lemon juice, shrimp juice, olive oil, dried oregano, dill weed, Bon Appetit, and black pepper to make the dressing.

Slice up the hearts of palm into pieces about 1/2 inch thick.  I cut the larger pieces in half, especially if they don't separate apart.

Cut up the avocado and toss with 1 tablespoon of lemon juice.

Crumble about 3 oz. Feta cheese, about 2/3 cup.

Diagonally slice the green onions.

Put the hearts of palm, shrimp, and green onion in a bowl and toss with desired amount of dressing.

Then gently mix in the diced avocado and feta, season to taste with salt and fresh ground black pepper, and serve.  (I didn't use any salt because the Feta is salty, but you might like a little.)


Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
(Makes about 6 servings; recipe created by Kalyn.)

Ingredients:
12 oz. frozen cooked shrimp, thawed in a colander with a bowl to catch the "juice"  (I used 50-70 size)
6 oz. hearts of palm, sliced in 1/2 inch slices
1 avocado, diced
1 T fresh-squeeze lemon juice, to toss with avocado
3 oz. crumbled Feta (about 2/3 cup)
1/4 cup diagonally sliced green onions
salt and fresh ground black pepper to taste

Dressing Ingredients:
1 1/2 T fresh squeezed lemon juice
1 1/2 T shrimp juice
1 1/2 T olive oil
1/2 tsp. dried Greek oregano
1/2 tsp. dried dill weed
1/4 tsp. Bon Appetit seasoning salt
coarse ground black pepper to taste

Instructions:
Thaw frozen cooked shrimp overnight in the refrigerator (or thaw in the bag in cold water in the sink if you forget to plan ahead.)  When shrimp is thawed, drain it into a colander with a small bowl placed underneath the colander to catch the shrimp "juice."  

Whisk together the lemon juice, shrimp 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.  (I cut the larger pieces in half if  they didn't break apart into rings.)  Dice the avocado and toss with the tablespoon of lemon juice.  Crumble the Feta and slice the green onion on the diagonal.

Put the drained shrimp, sliced hearts of palm, and sliced green onion into a plastic bowl and toss with the dressing.  Gently mix in the avocado and feta.  Season salad to taste with salt and fresh ground black pepper and serve right away.

I'm guessing this would last at least a day in the refrigerator, but when we tested the recipe we didn't have any left!

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South Beach Suggestions:
Everything in this salad is a low-glycemic, and as long as you limit portion size this would be approved for any phase of the South Beach Diet

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Delicious Ideas with Shrimp Salad:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
10-Minute Thai Shrimp, Cucumber, and Avocado Salad ~ Cookin' Canuck
Shrimp Salad Cabbage Cups ~ Kalyn's Kitchen
Quinoa, Shrimp, and Chimichurri Salad ~ My Colombian Recipes
Tarragon Shrimp Salad with Celery, Green Onion, and Celery Seed ~ Kalyn's Kitchen
Chopped Shrimp Waldorf Salad ~ Use Real Butter
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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17 comments:

  1. I absolutely hate feta. Can you think of something to substitute it with? Everything else sounds so delicious! Can't wait to try it!

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  2. Becca, you could use coarsely grated parmesan, or I think this would also taste good without the cheese. Maybe use two avocados and just skip the cheese.

    If anyone else has ideas, please chime in.

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  3. I love the hearts of palm in this salad. I'll leave it as is and maybe a teensy shaving of parmesan on top just for good measure.

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  4. Maureen, glad you like it.

    Becca, I've been thinking some more, and I think cubes of mozzarella or even fresh mozzarella would also be good in this. Hope you see this!

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  5. I think this means that I need to head to the store to re-stock my supply of hearts of palm. This is another keeper, Kalyn.

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  6. Thanks Dara! My Costco is out of them, so I'm going to head to the city and see if I can find a Costco that still has some.

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  7. Oh, I love it! Shrimp salads are so easy, and I love the flavors in this one.

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  8. Thanks Andrea. It disappeared pretty quickly at my house!

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  9. This salad sounds ideal for a summer lunch! Hearts of palm have been looming large in my mind lately--I definitely think I should break them out and make a batch of this soon. :)

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  10. Eileen, I love them so much! Hope you enjoy the salad.

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  11. Now both parmesan and mozzarella sound amazing!

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  12. There is no mention if the frozen shrimp are cooked. The picture certainly looks as if they are cooked and I think it is pretty obvious that cooked shrimp is what you would use. Just saying! Vicki

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  13. Vicki, thanks for catching that! I will edit right now to add the word "cooked".

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  14. What a delicious, summery meal! This looks so scrumptious and super easy. I love it, Kalyn!

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  15. Thanks Georgia, glad you like it!

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  16. This sounds like a fantastic lunch or dinner idea Kalyn - I rarely buy hearts of palm, but usually have some artichokes in my pantry - might try using them in this salad.

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  17. Jeanette, I think artichokes would be great in this!

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