Hearts of Palm Salad recipes
15 Ingredients
- 1/4 cup fat-skimmed chicken broth
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar or rice vinegar
- 2 tablespoons drained capers
- 2 tablespoons lemon juice
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- cold water
- 2 cans (14 to 16 oz. each) hearts of palm (packed in water), drained and rinsed with cold water
- 2 hard-cooked large eggs, shelled
- 1/4 cup minced parsley
- 4 ounces shelled cooked tiny shrimp
- 1 firm-ripe avocado (8 oz.)
- pepper
- salt
Preparation
Instructions on My Recipes
Nutrition
154
8%
daily value
6 servings
Fat
20% 13Saturated
11% 2Trans
- 0Monounsaturated
- 8Polyunsaturated
- 2Carbs
2% 5Carbs (net)
- 2Fiber
10% 2Sugars
- 1Sugars, added
- 0Protein
12% 6Cholesterol
29% 86Sodium
24% 587Calcium
4% 39Magnesium
5% 21Potassium
5% 234Iron
5% 1Zinc
6% 1Phosphorus
15% 104Vitamin A
6% 50Vitamin C
9% 8Thiamin (B1)
4% 0Riboflavin (B2)
10% 0Niacin (B3)
7% 1Vitamin B6
12% 0Folate equivalent (total)
10% 41Folate (food)
- 41Folic acid
- 0Vitamin B12
15% 0Vitamin D
2% 0Vitamin E
14% 2Vitamin K
44% 53
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