Shrimp and Hearts of Palm Salad
ounces peeled and deveined cooked medium shrimp
green onions, sliced
cup snipped fresh cilantro
14 ounce can hearts of palm, drained and sliced
head Boston lettuce, thinly sliced
cup extra-virgin olive oil
tablespoons Thai peanut sauce
tablespoon orange juice
teaspoon grated fresh ginger
teaspoon soy sauce
clove garlic, minced
- In a large mixing bowl, combine shrimp, green onions, and cilantro. Add hearts of palm and Boston lettuce and toss to combine.
- For dressing, in a 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.