Source:

Peggy, Kate and SusanM

Serves/Makes:4

Ingredients

• Dressing:
• 1/2 cup (125 ml) fresh lemon juice
• 3 tbsp (45 ml) olive oil
• 2 cloves garlic (use less unless you really like garlic)
• 1/2 tsp (2 ml) dried oregano
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) snipped fresh chives or minced green onion (green only)
• 1/8 tsp (1 ml) cayenne pepper
• Salad:
• 1 14 oz (392 grm). can hearts of palm, drained (you can double this)
• 1/2 lb (.2 kg). to 1 lb (.5 kg). large cooked shrimp, shelled and deveined--or cooked bay shrimp
• 1 head butter lettuce
• 2 small-to-medium ripe tomatoes, cut in wedges
• 1 ripe avocado, peeled and sliced (or double)
• Garnish:
• 1 tsp (5 ml) capers or caviar (optional)

Preparation

• Dressing:
• In a medium bowl, combine all dressing ingredients.
• Salad:
• With a very sharp knife, slice hearts of palm into 1/4 to 1/2 inch rounds.
• Toss hearts of palm with the shrimp in the dressing to coat.
• Refrigerate 1 hour or more to absorb the vinaigrette stirring at least once.
• Serve the salad on a bed of crisp butter lettuce surrounded by tomato wedges and avocado slices.
• If desired, garnish with capers or, more extravagantly, cavier.
• Spoon any remaining dressing over salad.

Comments

When serving this salad as a dinner accompaniment, the person who shared this recipe with us uses bay shrimp and tosses everything together as a chopped salad.