Pear Shrimp Salad with Cilantro Yogurt Dressing
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.
Cilantro Yogurt Dressing (Makes 2 cups)
  1. 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.
  2. Add shrimp and simmer 1 minute until shrimp just starts to turn pink.
  3. Remove pot from heat and cool to room temperature.
  4. Cover and refrigerate below 40°F. until ready to use as directed.
To Serve:
  1. 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 tablespoons Cilantro Yogurt Dressing (recipe below); and 1 tablespoon slivered almonds.
Cilantro Yogurt Dressing
  1. Heat 3/4 cup pear syrup in a small stainless pan and reduce to 1/4 cup.
  2. Cool to room temperature.
  3. In a stainless bowl, whisk together all remaining ingredients including 1 cup minced pears along with reduced pear syrup until well mixed. Cover.
  4. Refrigerate below 40°F at least 2 hours before using as directed.