Best 6 Palm Heart And Shrimp Salad Recipes

Indulge in a culinary delight with our tantalizing Palm Heart and Shrimp Salad, a refreshing and vibrant dish that will captivate your taste buds. This delectable salad combines the unique crunch of palm hearts with succulent shrimp, resulting in a symphony of flavors and textures. Dressed in a zesty lemon-herb vinaigrette, this salad offers a perfect balance of tanginess and freshness. Paired with a side of toasted bread or quinoa, it makes for a satisfying and healthy meal.

In addition to the classic Palm Heart and Shrimp Salad, this article also presents a collection of equally enticing recipes that showcase the versatility of palm hearts. From a refreshing Palm Heart Salad with Avocado and Grapefruit to a hearty Palm Heart, Bacon, and Potato Salad, each recipe promises a unique flavor experience. Discover the smoky notes of the Grilled Palm Heart Salad with Chorizo Vinaigrette or enjoy the tropical flair of the Palm Heart, Mango, and Coconut Salad. For a warm and comforting meal, try the Palm Heart and Mushroom Risotto or the creamy Palm Heart and Spinach Soup. Whether you prefer a light and refreshing salad or a satisfying warm dish, this article has something for every palate.

Let's cook with our recipes!

LEMONY HEARTS OF PALM SALAD

Lemony Hearts of Palm Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams

PALM HEART AND SHRIMP SALAD

Palm Heart and Shrimp Salad image

Each January at Mar del Plata, on the Atlantic coast of Argentina, the Festival of the Fisherman is celebrated with many delectable seafood dishes. This is one introduced at the golf club resort there almost 100 years ago and featured in the Food and Cooking of Argentina.

Provided by Carolyn Haas

Categories Lettuce Salads

Time 15m

Number Of Ingredients 13

Ingredients

2 avocados, firm but ripe
9 oz canned palm hearts, drained
2 bibb lettuces or 5-6 ounces butter lettuce
12 oz small shrimp, peeled and cooked
2 Tbsp chives, chopped for garnish
MARIE ROSE DRESSING
2 large lemons (one for garnish)
4 Tbsp mayonnaise
1 Tbsp ketchup
1 tsp worcestershire sauce
1 tsp brandy (optional)
dash(es) tabasco or other hot sauce
salt and pepper to taste

Steps:

1. DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
2. SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
3. Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
4. Arrange lettuce on serving plates and top with avocado, palm hearts and shrimp. Drizzle dressing over salad and sprinkle with chopped chives. Garnish with slices of lemon.

PALM HEART SALAD

Palm Heart Salad image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 lime or lemon, juiced
1 teaspoon whole-grain mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise
2 ripe mangoes, peeled and thinly sliced
2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced
1/2 cucumber, peeled and thinly sliced
1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped
1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)

Steps:

To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
Assemble all the salad ingredients in a bowl and serve the dressing on the side.

SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD

Seafood, Avocado and Hearts of Palm Salad image

Categories Salad Shellfish Tomato No-Cook Quick & Easy Crab Shrimp Avocado Summer Jalapeño Sour Cream Bon Appétit

Yield Serves 12

Number Of Ingredients 15

Ingredients

Dressing
1 1/2 cups sour cream
1 1/2 cups mayonnaise
1/2 cup fresh lime juice
5 green onions, chopped
3 jalapeños, seeded, minced
1 1/4 teaspoons chili powder
3/4 teaspoon dry mustard
Salad
3 7 1/2-ounce cans hearts of palm, drained
3 large tomatoes
3 large avocados, peeled, pitted
Red leaf lettuce leaves
2 1/2 pounds cooked medium shrimp, peeled, deveined
24 cooked crab claws

Steps:

For dressing:
Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
For salad:
Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

SHRIMP AND HEARTS OF PALM RéMOULADE

Shrimp and Hearts of Palm Rémoulade image

Provided by Bon Appétit Test Kitchen

Categories Food Processor Appetizer New Year's Eve Mayonnaise Shrimp Boil Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

Ingredients

Rémoulade:
1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Shrimp:
1 onion, quartered
4 sprigs thyme
2 bay leaves
1 tablespoon kosher salt plus more
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
2 pounds uncooked unpeeled large shrimp
1 14-ounce can hearts of palm, drained, sliced on the diagonal
Butter lettuce leaves
Lemon wedges

Steps:

For rémoulade:
Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
For shrimp:
Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD

Avocado, Shrimp, and Hearts of Palm Salad image

Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.

Provided by ellie_

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

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.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

Tips:

Choose the freshest palm hearts and shrimp. This will ensure that your salad is as flavorful and delicious as possible.
Don't overcook the shrimp. They should be cooked just until they are opaque and pink, otherwise they will become tough and chewy.
Use a variety of fresh herbs in your salad. This will add a lot of flavor and color.
Don't be afraid to experiment with different dressings. There are many different recipes available online or in cookbooks.
Serve the salad immediately after it is made. This will ensure that the salad is at its best.

Conclusion:

Palm heart and shrimp salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your own taste. With its combination of fresh palm hearts, shrimp, and herbs, this salad is sure to please everyone at your table.