Shrimp & Avocado Caesar Salad with Hearts of Palm
A fresh, hearty Caesar-style salad loaded with seasoned shrimp, creamy avocado, hearts of palm, tomatoes, Parmesan, and crunchy croutons.
Ingredients
For the shrimp
1 lb large shrimp, peeled and deveined
1 Tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp dried parsley
¼ tsp oregano
Salt and black pepper, to taste
For the salad
2 large heads of romaine lettuce, chopped
1 large avocado, sliced
1 cup hearts of palm, drained and thinly sliced
1 cup cherry or grape tomatoes, halved
3 green onions, thinly sliced
1 cup seasoned croutons
½ cup freshly grated Parmesan cheese
½–¾ cup Caesar dressing, or to taste
½ tsp dried parsley
¼ tsp dried oregano
Freshly ground black pepper
Preparing the Shrimp. Pat the shrimp dry. Toss with olive oil, garlic powder, paprika, parsley, oregano, salt, and pepper.
Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2–3 minutes per side, just until pink and opaque. Remove from the heat and allow to cool slightly.
Prepare the salad. Place the chopped romaine in a large serving bowl. Add the tomatoes, green onions, and thinly sliced hearts of palm. Add about ½ cup Caesar dressing and toss gently. Add more dressing as needed—you want everything lightly coated without making the salad heavy.
Add the toppings. Arrange the avocado slices and cooked shrimp throughout the salad. Add the croutons and generously sprinkle with freshly grated Parmesan.
Finish the seasoning. Sprinkle with parsley, oregano, and freshly ground black pepper. Add a final light dusting of Parmesan just before serving.
Tip: Add the avocado, shrimp, and croutons after tossing the lettuce with the dressing. This keeps the avocado from getting mashed, the shrimp looks beautiful, and the croutons crunchy.
Optional finishing touch
Serve with extra Caesar dressing and Parmesan on the side. A squeeze of fresh lemon over the shrimp right before serving also brightens up the entire salad.
Yields – 4 Servings
