Shrimp and Hearts of Palm Salad

When I was young, my family and I very rarely got to sit around the dinner table together. Between my more than twenty hours of swimming a week, both brothers each playing three sports at a time and my dad’s work schedule, I ate most of my meals parked in front of the television solo.

But now that I’m back at home, I am making up for lost time.

Now I get to eat with my family and assorted company (friends, random family members, my brothers, my boyfriend) a few nights a week.

And oh man, is the conversation far from mundane.

Without fail, at least once a meal something gross is brought up. This always, ALWAYS results in my dad saying “Seriously? I’m eating.”

Every time.

Does this stop us from bringing up gross things every meal? Of course not.

But tonight, my mom and I discovered a topic even more off limits with my dad than puke, poop and things of the like.

The Voice.

After only a minute of chatter about the popular NBC television show, he begged mom to tell the story she stopped herself from telling about her bad reaction to eggplant as a child.

When we tried to discuss our favorite contestant again, he begged me for dirty details of my Friday night toilet hugging escapades.

I no longer wonder where I get it my flair for the dramatic.

Regardless of the raunchy dinner conversation and the fact I will not be able to get the image of my dad imitating one of The Voice coaches tiny alligator arms out of my head, the food was really delicious.

This salad was no exception.

It was a tasty and easy take on a restaurant worthy dinner salad.

You will need…

1 large bunch of watercress, tough stems trimmed (if you can’t find watercress, arugula is a great substitute)

2 navel oranges

1 can hearts of palm, drained and rinsed

1 avocado, chopped

1 pound shrimp, peeled and devained

1 white onion, diced

Juice of one lemon

1 teaspoon dried coriander

2 tablespoons lime juice

1 tablespoon red wine vinegar

2 tablespoons olive oil, plus 1 extra tablespoon to cook the shrimp

1 tablespoon honey

Salt and pepper to taste

Start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. When the oil is hot, add the shrimp to pan and season them with salt and pepper.

Cook the shrimp until pink, about 1 ½ minutes a side.

Once you have flipped the shrimp over, squeeze the lemon juice over the shrimp.

As soon as the shrimp is pink, remove from the heat and allow it to cool.

Then, slice the peal off of the oranges and either segment them or slice them. Whichever you find easier.

On a large platter or in a salad bowl, combine the orange slices, the watercress, the hearts of palm, the avocado and the onions.

In a small bowl, whisk together the coriander, lime juice, vinegar, remaining olive oil and honey and season it well with salt and pepper.

Once it is completely combined, drizzle it over the salad mixture.

Top it with the cooled shrimp, toss and serve.

Love and Beer Floats

Angela

Shrimp and Hearts of Palm Salad

1 large bunch of watercress, tough stems trimmed (if you can’t find watercress, arugula is a great substitute)

2 navel oranges

1 can hearts of palm, drained and rinsed

1 avocado, chopped

1 pound shrimp, peeled and devained

1 white onion, diced

Juice of one lemon

1 teaspoon dried coriander

2 tablespoons lime juice

1 tablespoon red wine vinegar

2 tablespoons olive oil, plus 1 extra tablespoon to cook the shrimp

1 tablespoon honey

Salt and pepper to taste

Start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. When the oil is hot, add the shrimp to pan and season them with salt and pepper.

Cook the shrimp until pink, about 1 ½ minutes a side.

Once you have flipped the shrimp over, squeeze the lemon juice over the shrimp.

As soon as the shrimp is pink, remove from the heat and allow it to cool.

Then, slice the peal off of the oranges and either segment them or slice them. Whichever you find easier.

On a large platter or in a salad bowl, combine the orange slices, the watercress, the hearts of palm, the avocado and the onions.

In a small bowl, whisk together the coriander, lime juice, vinegar, remaining olive oil and honey and season it well with salt and pepper.

Once it is completely combined, drizzle it over the salad mixture.

Top it with the cooled shrimp, toss and serve.