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Luzon Shrimp & Hearts Of Palm Salad With Creamy Lime Vinaigrette

Ingredients
  Bibb lettuce leaves/Bok choy leaves 4
  Fresh large shrimp 1 Pound, cooked, peeled, deveined
  Canned hearts of palm 16 Ounce, drained, cut in 1/2-inch-thick slices (1 Can)
  Mango 1 , peeled, seeded, sliced (Green / Ripe)
  Bermuda onion 1 Small, thinly sliced (Red Ones)
  Pitted black olives 1⁄3 Cup (5.33 tbs) (Whole Ones)
  Sliced pimiento 2 Tablespoon (Julienned)
  Hard boiled quail eggs/3 small hard cooked eggs 6 , cut in half
For creamy lime vinaigrette
  Garlic 1 Clove (5 gm) (Large Clove)
  Ginger root slice 1 (1/8 Inch Thick)
  Green onions with stems 2 Medium, cut in 1-inch lengths
  Grated lime peel 1 Teaspoon
  Fresh lime juice 1⁄4 Cup (4 tbs)
  White cider vinegar/Rice vinegar 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  White pepper 5 Dash (Several Dashes)
  Sesame seed oil 1⁄2 Teaspoon
  Almond oil/Vegetable oil 1 1⁄2 Cup (24 tbs)
  Light coconut milk 1⁄3 Cup (5.33 tbs), canned (Or Slightly Diluted Canned Coconut Milk)
  Thin lime peel strips 3
Directions

Prepare Creamy Lime Vinaigrette.
Arrange ingredients on a serving platter or individual serving plates.
Serve with Creamy Lime Vinaigrette.
Creamy Lime Vinaigrette: With motor running of a blender or food processor fitted with the steel blade, drop in garlic, gingerroot and green onions.
Process until finely chopped.
Stop machine.
Add grated lime peel, lime juice, vinegar, sugar, salt, white pepper and sesame seed oil.
Process until smooth.
With machine running, slowly pour in almond oil; process just until oil is blended and vinaigrette is slightly thickened.
Add Light Coconut Milk; process quickly to blend.
Pour dressing into a container; cover and refrigerate until chilled.
Decorate with lime peel strips.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Lime

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