LEMONY SHRIMP SALAD WITH AVOCADO, HEART OF PALM, AND FETA

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

Provided by @MakeItYours

Number Of Ingredients 15

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
salt and fresh ground black pepper to taste
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. Bon Appetit seasoning salt
coarse ground black pepper to taste

Steps:

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.) When shrimp is thawed, drain it into a colander with a small bowl placed underneath the colander to catch the shrimp "juice."
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.
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.) Dice the avocado and toss with the tablespoon of lemon juice. Crumble the Feta and slice the green onion on the diagonal.
Put the drained shrimp, sliced hearts of palm, and sliced green onion into a plastic bowl and toss with the dressing. Gently mix in the avocado and feta. Season salad to taste with salt and fresh ground black pepper and serve right away.
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!