Shrimp and Hearts of Palm Salad


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This simple seafood salad is flavorful with a homemade peanut and ginger Thai dressing.

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  • 12 oz. peeled and deveined cooked medium shrimp
  • 4 green onions, sliced
  • 1/4 C. snipped fresh cilantro
  • 1 (14 oz) can hearts of palm, drained and sliced
  • 1 head Boston lettuce, thinly sliced
  • Dressing:
  • 1/4 C. extra-virgin olive oil
  • 2 Tbs. Thai peanut sauce
  • 1 Tbs. orange juice
  • 1 tsp. grated fresh ginger
  • 1 tsp. soy sauce
  • 1 clove garlic, minced

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In large mixing bowl, combine shrimp, green onions, and cilantro. Add hearts of palm and lettuce and toss. Dressing: In screw-top jar combine olive oil, peanut sauce, orange juice, ginger, soy sauce, and garlic. Cover and shake well. Just before serving, add dressing to salad and toss to coat.

Makes 6 servings.

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