Heart of Palm Salad

Name: Heart of Palm Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cans hearts of palm, thinly sliced; 1 lb medium shrimp, peeled; 2 carrot, julienned; 1 English cucumber, julienned; 1/2 cup fresh mint, torn; 3 tbsp fish sauce; 1/4 cup fresh lime juice; 2 tbsp granulated sugar; 2 Thai chili, minced; 1/4 cup fried shallots

A crisp and refreshing salad featuring sliced hearts of palm, poached shrimp, julienned vegetables, fresh mint, and a zesty lime dressing.

25 minEasyServes 4210 cal/serving

VietnameseSaladStovetopPescatarianLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cans hearts of palm, thinly sliced
1 lb medium shrimp, peeled
2 carrot, julienned
1 English cucumber, julienned
1/2 cup fresh mint, torn
3 tbsp fish sauce
1/4 cup fresh lime juice
2 tbsp granulated sugar
2 Thai chili, minced
1/4 cup fried shallots

Instructions

1

Bring a small pot of water to a simmer over medium heat.
2

Add 1 lb peeled medium shrimp and cook for 2 to 3 minutes until opaque and reaching an internal temperature of 145°F, then drain and chill in cold water.
3

Whisk together 3 tbsp fish sauce, 1/4 cup fresh lime juice, 2 tbsp granulated sugar, and 2 minced Thai chili in a bowl until the sugar dissolves completely.
4

In a large bowl, combine 2 cans thinly sliced hearts of palm, cooked medium shrimp, 2 julienned carrot, 1 julienned English cucumber, and 1/2 cup torn fresh mint.
5

Pour dressing over salad, toss to combine, and top with 1/4 cup fried shallots before serving.

Questions

How long does Heart of Palm Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Heart of Palm Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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