Seafood, Avocado And Hearts Of Palm Salad

Recipe Ingredients

		Dressing
1 1/2 cups	355ml	Sour cream
1 1/2 cups	355ml	Mayonnaise
1/2 cup	118ml	Fresh lime juice
5		Green onions - chopped
3		Jalapeñnos - seeded, minced
1 1/4 teaspoons	6.3ml	Chili powder
3/4 teaspoon	3.8ml	Dry mustard
		Salt - to taste
		Salad
3		Hearts of palm - (7 1/2 oz ea) - drained
3		Tomatoes (large)
3		Avocados - peeled, pitted (large)
		Red-leaf lettuce leaves - for serving
2 1/2 lbs	1135g / 40oz	Cooked medium shrimp - peeled, deveined
24		Cooked crab claws

Recipe Instructions

For Dressing: Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, 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.

This recipe yields 12 servings.

Source:
Bon Appetit, August 1991

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