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