Caribbean Shrimp Salad with Avocado, Hearts of Palm, Fried Cassava and a Pineapple Lime Vinaigrette
- prep time 0 min
- total time 0 min
- serves 4
24 prawns, deveined and peeled
2 ripe avocado, sliced
1 can hearts of palm, drained and sliced into rounds
2 cup shredded cassava/taro root
1 heads butter lettuce
1 tsp cayenne pepper
2 limes, juiced
1 clove garlic, minced
2 Tbsp grape seed oil
salt and pepperPineapple Vinaigrette
2 cup fresh pineapple, chopped
3/10 cup rice wine vinegar
1 tsp honey
1 Tbsp grated ginger
½ bunch cilantro
½ bunch scallions
1 cup grape seed oil or vegetable
1 lime, juiced
salt and pepper to taste
1. In a bowl add the oil, garlic, cayenne, lime, salt, pepper and marinade the prawns for at least 1 hour. Remove from the marinade and place them on a hot grill and cook on either side for 2 minutes or until they turn pink.
2. In a deep fryer set at 350ºF, place the shredded taro. Cook until golden, about 40 seconds, remove from the hot oil, place on paper towel and season with salt immediately.
3. Assemble the salad by filling each butter lettuce cup with all the ingredients and them drizzling the composed salad with the chilled pineapple vinaigrette. Serve chilled.Pineapple Vinaigrette
1. In a blender, add the pineapple and puree until smooth. Strain through a fine strainer and discard the pulp. Place the juice and all the remaining ingredients back into the blender and puree until smooth. Season to taste and chill. Serve.
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