Seafood, Avocado And Hearts Of Palm Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | August 1991 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sour cream |
| 1 1/2 | c | Mayonnaise |
| 1/2 | c | Fresh lime juice |
| 5 | Green onions, chopped | |
| 3 | Jalapenos, seeded minced | |
| 1 1/4 | t | Chili powder |
| 3/4 | t | Dry mustard |
| 3 | Hearts of palm, drained 7 | |
| 1/2-ounce | ||
| 3 | Tomatoes | |
| 3 | Avocados, peeled pitted Red | |
| leaf lettuce leaves | ||
| 2 1/2 | lb | Cooked medium shrimp |
| peeled deveined | ||
| 24 | Cooked crab claws |
INSTRUCTIONS
For dressing: Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapenos, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.) For salad: Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side. Serves 12. Bon Appetit August 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3006
Calories From Fat: 1754
Total Fat: 198.8g
Cholesterol: 1699.9mg
Sodium: 10936.4mg
Potassium: 3178.3mg
Carbohydrates: 143.9g
Fiber: 11.5g
Sugar: 53g
Protein: 171.3g