I love veggies, but I tend to eat the same ones over and over, which I’m sure a lot of you do too. Once in while though, I’ll try something new, or something I haven’t had in a while and be pleasantly surprised, like with this recipe.
If you’ve never had them, hearts of palm are the dense heart of a type of palm tree. They have a delicate flavor and a crunchy texture that is perfect in a salad like this one. I’ve only had them canned, never seen them fresh, but if you live somewhere that you get fresh, I would try them that way.
I paired these with a spring favorite of mine — asparagus — and added a honey lemon dressing, a few cherry tomatoes, and some shrimp seasoned with Ava Jane’s Kitchen’s Citrus Salt & Pepper seasoning blend. The zesty, peppery blend adds the right amount of flavor without overpowering the delicate shrimp and veggies. A sprinkling of fresh Parmesan and you’ve got a perfect meal for enjoying a nice night on the patio. You can serve it warm or cook in advance and serve it chilled — either way, make sure to pair it with some crusty bread and a glass of white wine.
Prep time: 20 minutes
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 pound raw shrimp, peeled and deveined
1 teaspoon Ava Jane’s Kitchen Citrus Salt & Pepper Seasoning Blend
1 bunch asparagus, chopped
1 can hearts of palm, drained
1 cup halved cherry tomatoes
1/4 cup Ava Jane’s Kitchen Avocado Oil
Juice and zest of 1 lemon
2 tablespoons honey
1 clove garlic, grated
Fresh chopped parsley
Heat the avocado oil in a wide skillet over medium heat. Add the shrimp and the seasoning and cook until shrimp are pink on both sides. Remove from pan, add to a big bowl. Add the asparagus. Cook until tender and add the bowl with the shrimp. Add the hearts of palm and tomatoes to the bowl.
To make the dressing, put all of the ingredients in a jar and shake until well combined. Add to the salad and toss.
Serve topped with Parmesan, chopped parsley and additional seasoning if desired.
Print Friendly PDF: Hearts of Palm Asparagus Salad with Shrimp