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.

INGREDIENTS

• 3 cups cups lite canned pear halves 12 halves drained, reserve juice 1/2 water
• 2 tablespoons peeled and sliced ginger
• 1 teaspoon minced garlic
• 3 pounds medium peeled and deveined shrimp
• 3 quarts arugula greens
• 1 1/2 quarts can hearts of palm drained, cut into 1/2-in. pieces
• 6 cups large avocados skinned, pitted, sliced 3halved grape tomatoes, halved
• 1 1/2 cups Cilantro Yogurt Dressing recipe follows
• 3/4 cup toasted almond slivers

Cilantro Yogurt Dressing (Makes 2 cups)

• 1 cup 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 tablespoons fresh lime juice
• 1 tablespoons fresh ginger grated
• 2 teaspoons lime zest
• 1 teaspoon garlic minced
• 1 teaspoon Black pepper ground
• Kosher salt