I’ve had my own sprouts stand at the Beverly Hills Farmer’s Market for over 15 years. I’m lucky to be able to eat from the beautiful bounty that farmers bring every week. I prefer to use as many ingredients as I can from the farmer’s market and then buy the rest from a regular supermarket. The produce is fresher, tastes better, and I love to talk to other farmers about their products. Summer has started in Los Angeles and it’s a great time to make light fresh salads that are super easy to make. I used fresh wild-caught shrimp, ripe avocados, lemon, garlic, and basil from the farmer’s market because they’re all in season. This salad is inspired by one of my favorite dishes at Gaucho Grill in Downey, CA. The original uses prawns and pink peppercorns instead of shrimp and black pepper. I improvised with the ingredients I had at home. Let me know what you think!
1lb raw shrimp—peeled and deveined
2 medium sized ripe avocados
2 cans of hearts of palm
1/4 cup chopped basil packed
1/8 tsp pepper
1/2 tsp salt
2 Tbsp lemon juice
1/4 cup olive oil
2 small cloves of garlic
Put 3 quarts of water in a pot and add 1/2 tsp salt. Let it heat up while you prepare the shrimp. I bought raw peeled and deveined medium sized raw shrimp. Remove the tails. Let the water come to a boil, pour in the raw shrimp and once they all turn pink they are done. I only had to cook mine for about 1min. Once they are done, pour the water out, put them in a colander, and run cold water over them to stop them from cooking longer. When all the water has drained out well, chop the shrimp into 4 pieces.
Chop the hearts of palm into 1 inch rounds.
Chop the avocado into similar sized pieces.
For the dressing, I used a magic bullet, but if you don’t have a small blender you can also chop all the ingredients finely and mix. Pour shrimp, hearts of palm, avocado, and dressing in a large bowl and mix. Add more salt and/or pepper if needed.
That’s it! A refreshing, creamy, and light salad ready for you to eat. Enjoy!