Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

19 Aug
Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

It`s definitely summer & summer is meant for fun. It`s also hot which means the last thing I want to do is spend too much time over a hot stove turning my kitchen into a sauna. This time of year I`m usually looking for something lite, quick & healthy but still delicious & satisfying (Ribs or anything from the grill excluded). That`s where this Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad comes into play. To me this has all of the above elements, super fast, easy & well, just feels like summer with it`s fresh flavors & textures. Add in a tangy, slightly spicy Lime Jalapeño Vinaigrette & what you have is an absolute winner. This is a perfect lunch or lite dinner & travels well if you happen to be headed out for a picnic, pot luck, the beach or office. Looking for something a little more substantial, serve with tostadas or make a wrap. You just can`t go wrong. This recipe is meant for 2-4 but feel free to double, triple or quadruple the recipe if you`re feeding a crowd. If making ahead of time combine all the ingredients except the avocado & shrimp. Add these in when you`re ready to serve.


Here`s all you need for your Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad:
Serves 2-4
For the Salad
Shrimp- 3/4lb peeled, deveined & cooked. Boil, steam, grill or saute, whatever makes you happy. I used 21-25 count shrimp but use what you like.
Sweet Corn- 1 cup blanched or grilled.
Hearts of Palm- 1  15oz can drained & chopped.
Cherry or Teardrop Tomatoes- 1 1/2 cups sliced in half.
Avocado- 1 diced.
Red Onion- 1/4 cup finely chopped.
Greens- 2 cups (optional but they make a tasty pretty bed)
For the Lime Jalapeño Vinaigrette
Limes- 1-2 juiced.
Jalapeño Pepper- 1 seeds & veins removed chopped.
Cilantro- 1 small bunch chopped.
Garlic- 1 clove peeled
Olive Oil- 1/4 cup
Ground Cumin- 1/2 teaspoon
Salt- 1/2 teaspoonThe stars of today`s show.Let`s start with the Jalapeño Lime Vinaigrette. It`s so fast, like under a minute fast to make.Add the lime juice, jalapeño, cilantro, garlic, ground cumin & salt to a blender cup. Let it do it`s thing and in a slow stream add the olive oil to emulsify.shrimp corn tomato hearts of palm salad4Vinaigrette is done & ready to go. By the way this would be great served over some grilled chicken as well.

Let`s get started with the salad. Dice the red onion & avocado, chop the hearts of palm & halve the tomatoes. Blanch or grill the corn. Fresh corn season is over here so I used a 15oz can drained. Please, if fresh corn is in season wherever you are use it but canned or frozen will work perfectly fine.shrimp corn tomato hearts of palm salad6

Into a mixing bowl the veggies go.

Add in some of the vinaigrette & gently mix to combine. When you`re adding dressing, salt or anything for that matter remember you can always add more but can`t take it out once it`s in.

Tossed & ready to go. So how easy has this been so far? I`d say about kindergarten easy.

Ok let`s plate. I made a bed of greens for my Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad but that`s completely up to you. Mound the salad on top & finish with the cooked shrimp. Garnish with a bit of cilantro if desired.  If you decide you want to make a wrap or tostada instead just remove the tails & give the shrimp a quick chop.

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Start to finish this Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad took not more than 15 minutes to have on the table. Seriously that`s pretty hard to beat & it`s kind of a perfect warm weather meal. I`m thinking you`ll be happy to have this in your rotation!

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Ingredients

  • For the Salad
  • Shrimp- 3/4lb peeled, deveined & cooked. Boil, steam, grill or saute, whatever makes you happy. I used 21-25 count shrimp but use what you like.
  • Sweet Corn- 1 cup blanched or grilled.
  • Hearts of Palm- 1 15oz can drained & chopped.
  • Cherry or Teardrop Tomatoes- 1 1/2 cups sliced in half.
  • Avocado- 1 diced.
  • Red Onion- 1/4 cup finely chopped.
  • Greens- 2 cups (optional but they make a tasty pretty bed)
  • For the Lime Jalapeño Vinaigrette
  • Limes- 1-2 juiced.
  • Jalapeño Pepper- 1 seeds & veins removed chopped.
  • Cilantro- 1 small bunch chopped.
  • Garlic- 1 clove peeled
  • Olive Oil- 1/4 cup
  • Ground Cumin- 1/2 teaspoon
  • Salt- 1/2 teaspoon

Instructions

    For the Lime Jalapeño Vinaigrette
  1. Add the lime juice, jalapeño, cilantro, garlic, ground cumin & salt to a blender cup. Let it do it`s thing and in a slow stream add the olive oil to emulsify.
  2. For the Salad
  3. Dice the red onion & avocado, chop the hearts of palm & halve the tomatoes. Blanch or grill the corn. Fresh corn season is over here so I used a 15oz can drained. Please, if fresh corn is in season wherever you are use it but canned or frozen will work perfectly fine.
  4. Into a mixing bowl the veggies go.
  5. Add in some of the vinaigrette & gently mix to combine. When you`re adding dressing, salt, spice or anything for that matter remember you can always add more but can`t take it out once it`s in.
  6. Add a bed of greens to the plate & mound the salad mix. Top with the shrimp & garnish with a little cilantro if desired.
  7. If making a wrap or tostada give the shrimp a quick chop & add.
  8. Serve & enjoy.
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