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Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was definitely a winner! And this tasty summer salad is low-carb, gluten-free, and South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.

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Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta found on KalynsKitchen.com

Shrimp Salad is a family tradition with the Dennys, and my Family Favorite Shrimp and Macaroni Salad is something I used to make regularly for my dad, as well as making it for family parties for many years.  There are also other good shrimp salads on the blog, but I wouldn’t dare substitute any of them for Shrimp and Macaroni Salad at a family gathering.  Until now.

This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was so satisfying that I think most of my family would happily devour it.  (There are a couple of people in the family who hate avocados, go figure.) The day I tested this recipe with Jake, we tried it out on a friend who stopped by, and she gave it two very enthusiastic thumbs up.  I’m sure I’ll never stop making Shrimp and Macaroni Salad for my family, but when I want a salad that’s a low-carb treat with shrimp, this is the salad I’ll be making.

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta found on KalynsKitchen.com

Let the thawed cooked shrimp drain in a colander, placing the colander over a small bowl to catch the juice. Let the shrimp drain a few minutes while you prep other ingredients. (Bad photographer; I did a terrible job of showing that part!) Slice up the hearts of palm into pieces about 1/2 inch thick.  I cut the larger pieces in half, especially if they don’t separate apart. Cut up the avocado and toss with 1 tablespoon of lemon juice. The bottom bowls shows the amount of shrimp “juice” I caught in the bowl.  Some of that juice will be added to the dressing, which is a trick I borrowed from Shrimp and Macaroni Salad. Whisk together lemon juice, shrimp juice, olive oil, dried oregano, dill weed, Bon Appetit, and black pepper to make the dressing.

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta found on KalynsKitchen.com

Crumble about 3 oz. Feta cheese, about 2/3 cup, or a little more if you’re a big Feta fan! Diagonally slice the green onions. Put the hearts of palm, shrimp, and green onion in a bowl and toss with desired amount of dressing. Then gently mix in the diced avocado and feta, season to taste with salt and fresh ground black pepper, and serve.  (I didn’t use any salt because the Feta is salty, but you might like a little.)

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta found on KalynsKitchen.com
Try this tasty salad and see if your family might like it too!

More Delicious Ideas with Shrimp Salad:

Shrimp and Cucumber Noodle Salad with Thai Flavors ~ Kalyn’s Kitchen
10-Minute Thai Shrimp, Cucumber, and Avocado Salad ~ Cookin’ Canuck
Shrimp Salad Cabbage Cups ~ Kalyn’s Kitchen
Quinoa, Shrimp, and Chimichurri Salad ~ My Colombian Recipes
Easy Paleo Shrimp and Avocado Salad ~ Kalyn’s Kitchen

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta is a tasty summer salad.

Ingredients:

Ingredients:

  • 12 oz. frozen cooked shrimp, thawed in a colander with a bowl to catch the “juice”  (I used 50-70 size)
  • 6 oz. hearts of palm, sliced in 1/2 inch slices
  • 1 avocado, diced
  • 1 T fresh-squeeze lemon juice, to toss with avocado
  • 3 oz. crumbled Feta (about 2/3 cup)
  • 1/4 cup diagonally sliced green onions

Dressing Ingredients:

  • 1 1/2 T fresh squeezed lemon juice
  • 1 1/2 T shrimp juice
  • 1 1/2 T olive oil
  • 1/2 tsp. dried Greek oregano
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. seasoning salt
  • coarse ground black pepper to taste

Directions:

  1. Thaw frozen cooked shrimp overnight in the refrigerator (or thaw in the bag in cold water in the sink if you forget to plan ahead.)
  2. When shrimp is thawed, drain it into a colander with a small bowl placed underneath the colander to catch the shrimp “juice.”
  3. Whisk together the lemon juice, shrimp juice, olive oil, dried oregano, dried dill weed, Bon Appetit seasoning salt, and black pepper to make the dressing.
  4. Slice the hearts of palm into pieces about 1/2 inch thick.  (I cut the larger pieces in half if  they didn’t break apart into rings.)
  5. Dice the avocado and toss with the tablespoon of lemon juice.
  6. Crumble the Feta and slice the green onion on the diagonal.
  7. Put the drained shrimp, sliced hearts of palm, and sliced green onion into a plastic bowl and toss with the dressing.
  8. Gently mix in the avocado and feta.
  9. Season salad to taste with salt and fresh ground black pepper and serve right away.
  10. I’m guessing this would last at least a day in the refrigerator, but when we tested the recipe we didn’t have any left!

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta is a low-glycemic and low-carb ingredient, and as long as you limit portion size this would be approved for any phase of the South Beach Diet.  It should also be good for most other types of low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta found on KalynsKitchen.com

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17 comments on “Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta”

  1. I absolutely hate feta. Can you think of something to substitute it with? Everything else sounds so delicious! Can't wait to try it!

  2. Becca, you could use coarsely grated parmesan, or I think this would also taste good without the cheese. Maybe use two avocados and just skip the cheese.

    If anyone else has ideas, please chime in.

  3. I love the hearts of palm in this salad. I'll leave it as is and maybe a teensy shaving of parmesan on top just for good measure.

  4. Maureen, glad you like it.

    Becca, I've been thinking some more, and I think cubes of mozzarella or even fresh mozzarella would also be good in this. Hope you see this!

  5. I think this means that I need to head to the store to re-stock my supply of hearts of palm. This is another keeper, Kalyn.

  6. Thanks Dara! My Costco is out of them, so I'm going to head to the city and see if I can find a Costco that still has some.

  7. Oh, I love it! Shrimp salads are so easy, and I love the flavors in this one.

  8. Thanks Andrea. It disappeared pretty quickly at my house!

  9. This salad sounds ideal for a summer lunch! Hearts of palm have been looming large in my mind lately–I definitely think I should break them out and make a batch of this soon. 🙂

  10. Eileen, I love them so much! Hope you enjoy the salad.

  11. Now both parmesan and mozzarella sound amazing!

  12. There is no mention if the frozen shrimp are cooked. The picture certainly looks as if they are cooked and I think it is pretty obvious that cooked shrimp is what you would use. Just saying! Vicki

  13. Vicki, thanks for catching that! I will edit right now to add the word "cooked".

  14. What a delicious, summery meal! This looks so scrumptious and super easy. I love it, Kalyn!

  15. Thanks Georgia, glad you like it!

  16. This sounds like a fantastic lunch or dinner idea Kalyn – I rarely buy hearts of palm, but usually have some artichokes in my pantry – might try using them in this salad.

  17. Jeanette, I think artichokes would be great in this!

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