Paleo Lunches and Breakfasts on the Go: The Solution to Gluten-Free Eating All Day Long With Delicious, Easy and Portable Primal Meals by Diana Rodgers & Robb Wolf

Author:Diana Rodgers & Robb Wolf
Language: eng
Format: mobi
Tags: Low Fat, Food & Wine, Cookbooks, Paleo, Diets, Allergies, Gluten-Free, Weight Loss, Fitness & Dieting, Gluten Free, Health, Main Courses & Side Dishes, Diets & Weight Loss, Breakfast, Special Diet
ISBN: 9781624140174
Publisher: Page Street Publishing
Published: 2013-08-06T07:00:00+00:00

HEARTS OF PALM, SHRIMP AND AVOCADO SALAD

This refreshing salad is light but filling and has a lovely citrus flavor. It’s excellent alongside jerk chicken and perfect for a hot summer afternoon (or when you want it to feel like one). Hearts of palm taste a lot like artichoke hearts (which could easily be substituted in this recipe) and are a good source of many key vitamins and minerals.

Makes 2 serving

INGREDIENTS

1 clove garlic

3 tbsp (3 g) fresh cilantro

3 tbsp (6 g) fresh basil

3 tbsp (45 ml) fresh lemon juice

3 tbsp (45 ml) fresh orange juice

½ cup (120 ml) olive oil

½ tsp salt

1 can (14 oz, or 392 g) hearts of palm, drained and sliced

2 large avocadoes, diced

¼ red onion, sliced very thin

1 large tomato, diced or 1 pint cherry tomatoes, halved

3 cups (165 g) mâche lettuce or Boston lettuce leaves, torn

8 oz (228 g) grilled wild shrimp, seasoned with salt, pepper and a little lime juice

INSTRUCTIONS

To make the dressing, combine the garlic, cilantro, basil, lemon juice, orange juice and salt in a blender. Slowly add the olive oil and blend until smooth. Set aside. In a large bowl, combine the sliced hearts of palm with the avocado, red onion, lettuce and tomato. Toss with the dressing right before serving. If bringing to the office, pack the lettuce separately from the dressed avocadoes, onion and hearts of palm. Assemble at the office. You can top with the grilled shrimp or serve it on the side if you like.

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