Pear Shrimp Salad with Cilantro Yogurt Dressing

Yield: 6 salads


  • 1 x 15-oz.-can Pacific Northwest Lite Canned Pear halves, drained, reserve juice
  • 1 Tbsp. peeled and sliced ginger
  • 1 tsp. minced garlic
  • 1 1/2 lb. medium peeled and deveined shrimp
  • 6 cups arugula greens
  • 1 x 16-oz. can hearts of palm, drained, cut into 1/2-in. pieces
  • 3 large avocados, skinned, pitted, sliced
  • 3/4 cup halved grape tomatoes
  • 1 cup Cilantro Yogurt Dressing*
  • 1/3 cup toasted almond slivers

    1. Place reserved Pear juice plus 1/2 cup water in a stainless pot along with ginger slices and garlic; bring to a gentle simmer. Add shrimp, cover and simmer 1 minute or until shrimp just start to turn pink. Remove pot from heat, uncover and cool shrimp to room temperature, tossing shrimp occasionally. Cover and refrigerate until ready to use. 2. To Serve: For each salad, on a chilled luncheon plate stack: - 1 cup greens - 1/2 cup hearts of palm chunks - 1/2 sliced avocado - 1/4 cup tomato halves - 1 Pacific Northwest Lite Canned Pear half - 4 oz. chilled, drained poached shrimp - 3 Tbsp. Cilantro Yogurt Dressing* - 1 Tbsp. slivered almonds


    Prep Time: 20-25 minutes
    Cook Time: 15 minutes

    *Cilantro Yogurt Dressing

    Makes 1 cup
    1/2 cup Pacific Northwest Lite Canned Pear juice
    1/2 cup minced Pacific Northwest Lite Canned pears
    1 cup plain, non-fat Greek-style yogurt
    1/4 cup minced cilantro
    2 Tbsp. fresh lime juice
    2 tsp. grated fresh ginger
    1 tsp. lime zest
    1/2 tsp. minced garlic
    Ground black pepper
    Kosher salt
    Heat Pear juice in a small stainless pan and reduce to about 2 Tbsp. Cool to room temperature. Add all remaining ingredients to pan with reduced juice and mix together until well blended. Place in covered container and refrigerate at least 2 hours before using as directed.