Caribbean Shrimp Salad
Tender shrimp and creamy avocado are highlighted here with a crunchy combination of lettuce and cabbage. Hearts of palm and a zingy vinaigrette add a delightful finishing touch.
Ingredients
Mustard Vinaigrette:
4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
2 tbsp. lime juice
2 tsp. fresh thyme
2 tbsp. shallots, chopped
3⁄4 cup vegetable oil
Salt and pepper
2 small napa cabbages, thinly sliced
1 head romaine lettuce, thinly sliced
1 16-oz. can hearts of palm, drained and thinly sliced
2 red peppers, julienned
8 strips apple-smoked bacon, cooked and crumbled
1 lb. shrimp, poached and peeled
1 cup Mustard Vinaigrette
2 avocados, thinly sliced
Salt and pepper
Italian parsley, for garnish
Steps
1. Whisk together vinaigrette ingredients; set aside.
2. In a large bowl, combine cabbage and lettuces. Add hearts of palm, red peppers, bacon, and shrimp and mix well.
3. Add Mustard Vinaigrette and toss until combined.
4. Top each salad with avocado slices, sprinkle with salt and pepper, and garnish with parsley.