Shrimp and Hearts of Palm Salad with Mustard Vinaigrette
Ingredients
FOR THE SALAD
- 6 mini bell peppers — red orange and yellow — small julienned
- ½ red onion small julienned
- Juice and zest of 2 lemons
- 1 teaspoon [6 g] salt
- 1 can sliced palm hearts
- 15 large leaves fresh basil julienned
- 12 poached, peeled, deveined U10-sized shrimp, each cut into 3 parts
- 1 ounce [30 ml] olive oil
- 2 tablespoons [22 g] Dijon mustard seeds for garnish
- 4 leaves mint for garnish
FOR THE HONEY MUSTARD DRESSING
- 1½ cups [355 ml] corn or avocado oil
- ¾ cup [177 ml] honey
- ½ cup [118 ml] apple cider vinegar
- ⅓ cup [80 g] Dijon mustard
- ¾ teaspoon [2 g] onion powder
- 1 pinch of turmeric
Instructions
TO PREPARE THE DRESSING
- With an electric hand blender or electric whisk, beat together the honey, apple cider vinegar, Dijon mustard, onion powder and turmeric. Once mixed, slowly add the oil in a thin stream so the dressing emulsifies and the mixture thickens.
- Note: This dressing can be prepared in advance and refrigerated for up to 3 weeks.
TO PREPARE THE SALAD
- In a large bowl, combine the olive oil, salt and zest and juice of the 2 lemons. Add the onion, peppers, palm hearts and basil, and fold together carefully. Add the honey mustard dressing; feel free to add as much or as little as you like. Then add the shrimp.
- Chill until ready to serve.
- To serve, garnish with some Dijon mustard seeds and mint leaves. Accompany with toasted bread.