This post is sponsored by Reese Specialty Foods. All opinions remain my own. Thank you for supporting the brands that make the HSS feed possible.
Things around here have been so crazy lately that I’ve found myself skipping lunch! Now, I’m not usually one to skip a meal (I get cranky super quickly if I do), so to make things easier on myself I’ve been keeping a few staples around that I can throw together to make a quick salad, or something light and healthy that will keep me going into my afternoon.
This recipe is one I put together quite a while ago (after being inspired by one that my friend, Merritt, shared on her blog), and it’s an especially good one to make in the summer because it’s light, fresh-tasting and oh so easy.
I used to think that I didn’t like Hearts of Palm, they’re sort of strange looking and it was one of those “I haven’t tried it but I probably don’t like it” things. However, I tried them on a restaurant salad where everything else with them sounded good and I discovered that I actually do like them. They’ve got big flavor and crunch, making them a perfect salad ingredient.
Hearts of Palm Salad with Shrimp (1-2 servings):
- Shrimp (or other protein of your choice, leftover grilled chicken is also good)
- 1 Lemon
- 1 Avocado
- A Handful of Cherry Tomatoes
- 2 Pieces of Reese Heart of Palm
- ¼ – ½ cup Reese Quartered Marinated Artichokes
- 3 basil leaves, chopped.
- Salt and Pepper
- Olive Oil
- Red pepper flakes
Slice Hearts of Palm lengthwise and then into half moon shaped pieces. Chop artichokes into bite-sized pieces. Halve cherry tomatoes. Dice avocado.
Combine all vegetable ingredients into a bowl.
Add protein of choice.
Squeeze half of lemon into bowl, add 1-2 tablespoons of olive oil. Season to taste with salt, pepper and red pepper flakes and stir to combine.
Top with chopped basil and serve with lemon wedge, if desired.
This salad is one of my favorite go-to recipes for lunch and I know you’ll love it as much as I do!