Shrimp, Hearts of Palm, Cucumber & Tomato Salad

• Gluten free

• Seafood

  • 1/2 lb Shrimp, large

• Produce

  • 5 Basil, large leaves
  • 1 cup English cucumber
  • 1 cup Grape or cherry tomatoes
  • 1 (14 oz. can Hearts of palm

• Condiments

  • 1 tsp Agave nectar

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

Found on cookincanuck.com

Description

Ingredients

• ½ lb. large shrimp, peeled & deveined
• 1 (14 oz.) can hearts of palm, drained and thinly sliced
• 1 cup chopped English cucumber
• 1 cup quartered grape or cherry tomatoes
• 5 large basil leaves, thinly sliced
• 2 tbsp white wine vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp agave nectar
• ¼ tsp ground pepper
• ⅛ tsp salt

Directions

• Prepare a bowl of ice water.
• Set a medium saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp are just cooked through, 45 to 60 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain.
• In a serving bowl, mix together the shrimp, hearts of palm, cucumber, tomatoes and basil. Toss with the dressing. Serve.
• In a small bowl, whisk together the vinegar, olive oil, agave nectar, pepper and salt.

Nutrition