Palm Heart and Shrimp Salad

Carolyn Haas


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.


★★★★☆ 1 vote

15 Min
No-Cook or Other


  • 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

  • 2 large
    lemons (one for garnish)
  • 4 Tbsp
  • 1 Tbsp
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    brandy (optional)
  • dash(es)
    tabasco or other hot sauce
  • ·
    salt and pepper to taste

How to Make Palm Heart and Shrimp Salad


  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.

Printable Recipe Card

About Palm Heart and Shrimp Salad

Course/Dish: Lettuce Salads
Main Ingredient: Seafood
Regional Style: Latin American

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