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By superadmin | September 2, 2014 |
Makes 2 servings
This refreshing salad is light but filling and has a lovely citrus flavor. It’s excellent alongside jerk chicken and perfect for a hot summer afternoon (or when you want it to feel like one). Hearts of palm taste a lot like artichoke hearts (which could easily be substituted in this recipe) and are a good source of many key vitamins and minerals.
1 clove garlic
3 tbsp (3 g) fresh cilantro
3 tbsp (6 g) fresh basil
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) fresh orange juice
½ cup (120 ml) olive oil
½ tsp salt
1 can (14 oz, or 392 g) hearts of palm, drained and sliced
2 large avocados, diced
¼ red onion, sliced very thin
1 large tomato, diced or 1 pint cherry tomatoes, halved
3 cups (165 g) mâche lettuce or Boston leaves, torn
8 oz (228 g) grilled wild shrimp, seasoned with salt, pepper and a little lime juice
To make the dressing, combine the garlic, cilantro, basil, lemon juice, orange juice and salt in a blender. Slowly add the olive oil and blend until smooth. Set aside. In a large bowl, combine the sliced hearts of palm with the avocado, red onion, lettuce and tomato. Toss with the dressing right before serving. If bringing to the office, pack the lettuce separately from the dressed avocados, onion and hearts of palm. Assemble at the office. You can top with grilled shrimp or serve it on the side if you like.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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