Seafood Salad with Hearts of Palm
Elevate your dining experience with this refreshing Seafood Salad with Hearts of Palm, a vibrant dish that combines tender shrimp, succulent scallops, and crisp vegetables for a symphony of flavors and textures. This easy-to-make recipe features the delicate sweetness of hearts of palm, juicy cherry tomatoes, and cool cucumber, all tossed in a zesty lemon-garlic dressing that’s perfectly balanced by the freshness of parsley. Served atop crisp romaine lettuce leaves, this elegant salad is perfect as a light main course or a sophisticated starter. Ready in just 25 minutes, it’s a delicious, gluten-free, and protein-packed option for any occasion. Keywords: seafood salad, hearts of palm, shrimp, scallops, healthy recipes, gluten-free salad.
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Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 8 pieces Scallops
- 1 cup Hearts of palm, sliced into rounds
- 1 cup Cherry tomatoes, halved
- 1 English cucumber, diced
- 0.25 cup Red onion, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Romaine lettuce leaves
Directions
Step 1
Bring a medium pot of water to a boil. Add a generous pinch of salt to the water.
Step 2
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and are opaque. Remove with a slotted spoon and set aside.
Step 3
In the same pot, add the scallops and poach them for 3-4 minutes, or until opaque and firm to the touch. Remove and set aside to cool.
Step 4
In a large mixing bowl, combine the sliced hearts of palm, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
Step 5
In a small bowl, whisk together olive oil, lemon juice, chopped parsley, minced garlic, salt, and black pepper to create the dressing.
Step 6
Once the shrimp and scallops have cooled, chop the scallops into bite-sized pieces if they are large. Add the seafood to the vegetable mixture in the bowl.
Step 7
Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
Step 8
To serve, place a romaine lettuce leaf on each plate and spoon the seafood salad on top.
Step 9
Garnish with additional parsley, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1092.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.2 |
| Total Fat 46.2g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 412.2mg | 0% |
| Sodium 3604.2mg | 0% |
| Total Carbohydrate 46.9g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 11.8g | |
| Protein 89.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 368.6mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2432.0mg | 0% |
Source of Calories