James's Shrimp Crab Avocado Palm Salad
1 1/2 cup sour cream
1 1/2 cup mayonnaise
1/2 cup fresh lime juice
5 x green onions chopped
3 x jalapenos seeded, minced
1 1/4 tsp chili powder
3/4 tsp dry mustard
SALAD
3 can hearts of palm drained (7 1/2-ounce)
3 lrg tomatoes
3 lrg avocados peeled, pitted Red leaf lettuce leaves
2 1/2 lb cooked medium shrimp peeled, deveined
24 x cooked crab claws
Method :
For dressing:
Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapenos,
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.
Serves 12.