Pear Shrimp Salad with Cilantro Yogurt Dressing

Makes 12 Servings


  • 3 cups (12 halves) Pacific Northwest Lite Canned Pear halves, drained, reserve juice
  • 1/2 cup water
  • 2 Tbsp. peeled and sliced ginger
  • 1 tsp. minced garlic
  • 3 lb. medium peeled and deveined shrimp
  • 3 qt. arugula greens
  • 1 1/2 qt. can hearts of palm, drained, cut into 1/2-in. pieces
  • 6 large avocados, skinned, pitted, sliced
  • 3 cups halved grape tomatoes, halved
  • 1 1/2 cups Cilantro Yogurt Dressing*
  • 3/4 cup toasted almond slivers

    Place 1-1/2 cups of Pear juice and 1/2 cup water into a stainless pot along with ginger slices and garlic; bring to a simmer. Add shrimp and simmer 1 minute until shrimp just starts to turn pink. Remove pot from heat and cool to room temperature. Cover. CCP: Refrigerate below 40°F. until ready to use as directed. To Serve: For each serving, stack 1 cup greens on chilled luncheon plate and top with: 1/2 cup hearts of palm; 1/2 avocado sliced; 1/4 cup tomato halves; 1 Pear half, sliced ; 4 oz. chilled, drained poached shrimp; 3 Tbsp. Cilantro Yogurt Dressing*; and 1 Tbsp. slivered almonds.
    Prep Time: 30 minutes Cook Time: 20 minutes CILANTRO YOGURT DRESSING (Makes 2 cups)
    1 cup each Pacific Northwest Canned Pear halves, packed in light syrup, reserve syrup
    1 1/2 cups plain, non-fat Greek-style yogurt
    1/2 cup fresh cilantro, minced
    3 Tbsp. fresh lime juice
    1 Tbsp. fresh ginger, grated
    2 tsp. lime zest
    1 tsp. garlic, minced
    1 tsp. black pepper, ground
    Kosher salt

    Heat 3/4 cup Pear syrup in a small stainless pan. Reduce the syrup to 1/4 cup. Cool to room temperature. In a stainless bowl, whisk together all remaining ingredients including 1 cup minced pears along with reduced Pear syrup until well mixed. Cover. CCP: Refrigerate below 40°F at least 2 hours before using as directed.

    NUTRITION (Per Serving)
    Calories: 367
    Fat: 16g
    Cholesterol: 171mg
    Sodium: 536mg
    Carbohydrate: 29g
    Dietary Fiber: 9g:
    Protein: 30g