Seafood, avocado and hearts of palm salad

Yield: 1 servings

Measure Ingredient
1½ cup Sour cream
1½ cup Mayonnaise
½ cup Fresh lime juice
5 \N Green onions; chopped
3 \N Jalapenos; seeded, minced
1¼ teaspoon Chili powder
¾ teaspoon Dry mustard
3 cans Hearts of palm; drained (7
\N \N ; 1/2-ounce)
3 larges Tomatoes
3 larges Avocados; peeled, pitted Red
\N \N ; leaf lettuce leaves
2½ pounds Cooked medium shrimp; peeled, deveined
24 \N Cooked crab claws

DRESSING

SALAD

For dressing:

Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapenos, chili powder and dry mustard in medium bowl. Season to taste with salt.

(Can be prepared 2 days ahead. Cover and refrigerate.) For salad:

Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

Serves 12.

Bon Appetit August 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes