palm heart and shrimp salad
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.
prep time
15 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 2 - avocados, firm but ripe
- 9 ounces canned palm hearts, drained
- 2 - bibb lettuces or 5-6 ounces butter lettuce
- 12 ounces small shrimp, peeled and cooked
- 2 tablespoons chives, chopped for garnish
- MARIE ROSE DRESSING
- 2 large lemons (one for garnish)
- 4 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon worcestershire sauce
- 1 teaspoon brandy (optional)
- dash tabasco or other hot sauce
- - salt and pepper to taste
How To Make palm heart and shrimp salad
-
Step 1DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
-
Step 2SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
-
Step 3Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
-
Step 4Arrange 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Keyword:
#Seafood
Keyword:
#Argentina
Keyword:
#South American
Ingredient:
Seafood
Method:
No-Cook or Other
Culture:
Latin American
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