Shrimp, Hearts of Palm, and Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup fresh cilantro leaves |
2 garlic cloves, chopped |
1/4 cup fresh lime juice |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1/3 cup canola oil |
1 (6-ounce) package fresh baby spinach |
1 pound cooked medium shrimp, peeled and deveined |
1 (14-ounce) can hearts of palm, drained and cut into 2-inch pieces |
2 ripe avocados, sliced |
2 plum tomatoes, cut into wedges |
Directions:
1. Process cilantro and next 5 ingredients in a food processor until smooth. With processor running, add oil in a slow, steady stream until blended.
2. Toss spinach with 1/4 cup dressing; divide evenly among 4 serving plates. Top evenly with shrimp, hearts of palm, avocado, and tomato wedges. Drizzle salads evenly with remaining dressing.
3. Wine note: For this salad, I chose a Wine Spectator 2004 Top 100-Chateau Ste. Michelle Eroica Riesling 2003 [$19]-a wine of superior character and style. It is not like the German-style Rieslings, but has green-apple and apricot flavors that give it a mild sugar finish with almost a caramel taste. -Rosalind Johnson, Divas Uncorked, Massachusetts
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