SHRIMP, CELERY AND GREEN OLIVES ON TOAST
1 (15-oz) can hearts of palm, drained and sliced 2 to 3 celery stalks, sliced ½-inch
8 thin on the bias (about 1½ cups) ½ cup torn parsley leaves ½ cup Castelvetrano olives (or another hearty green olive), pitted and chopped ¼ cup Marcona almonds or blanched, salted almonds ½ cup quartered, sliced Vidalia onion ¼ cup freshly squeezed lemon juice 3 Tbsp almond or olive oil 12 to 15 cooked shrimp (about 10 oz) 10 ¼-inch-thick slices whole-wheat sourdough bread, pan-toasted 1. In a large bowl, combine the hearts of palm, celery, parsley, olives, almonds, onion, lemon juice and oil. 2. Slice each shrimp into 2 or 3 thin pieces, lengthwise, and then into 2 or 3 pieces across. Mix with the rest of the salad, cover and refrigerate for 20 minutes or more. 3. Top the toasts with the chilled shrimp salad. Makes 10.