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Yield: 6 servings
Ingredients:
1 can hearts of palm, drained and sliced
1 pound cooked tortellini, cooled
1 teaspoon finely chopped garlic
1 cup cooked peas
1/2 thinly sliced red onion
3 tablespoons olive oil
Salt and freshly ground pepper
1 cup chopped tomatoes
1 pound frozen shrimp, thawed
2 teaspoons lemon juice
1/2 teaspoon lemon zest
Method:
In a large bowl, combine ingredients and toss. Serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Cooking With Kids Episode of Emeril Green.
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