Salads
Nothing says refreshing like a salad. Add seafood or fish and you've really got something special. Salads can have a southwestern or Asian flair or just have a great combination of fresh greens and fresher seafood. Any way you have it, seafood and salad go together. Following are some easy ideas ranging from delicious ceviche to a lobster salad your friends will be raving about.
Simple Shrimp and Pineapple Ceviche
Ingredients
2 cups of cooked shrimp, chopped into pieces
1 cup of chopped green and yellow bell peppers
1 cup of pineapple pieces
1/2 cup chopped red onion
1 avocado, peeled, pitted and chopped
1/2 cup chopped fresh cilantro
1 clove of garlic, minced
1 small jalapeno pepper, chopped (to taste)
Juice from two fresh limes
salt and pepper to taste
Directions
Mix all ingredients in glass bowl until well blended. Cover and refrigerate for at least one hour. This is great served in a flour tortilla or with tortilla chips.
Simple Shrimp and Pineapple Ceviche
Ingredients
2 cups of cooked shrimp, chopped into pieces
1 cup of chopped green and yellow bell peppers
1 cup of pineapple pieces
1/2 cup chopped red onion
1 avocado, peeled, pitted and chopped
1/2 cup chopped fresh cilantro
1 clove of garlic, minced
1 small jalapeno pepper, chopped (to taste)
Juice from two fresh limes
salt and pepper to taste
Directions
Mix all ingredients in glass bowl until well blended. Cover and refrigerate for at least one hour. This is great served in a flour tortilla or with tortilla chips.
Lobster and Egg Salad
Ingredients
1 lb. cooked lobster meat
1/4 cup chopped onion
6 hard-boiled eggs, chopped
1/4 cup chopped black olives
salt and pepper to taste
pinch of mustard powder
salad greens
Miracle Whip (or mayonnaise if you prefer)
1 avocado, peeled, seeded and cup in strips
Directions
Mash the eggs in a glass bowl. Add mustard powder, olives and onions. Mix in lobster meat. Stir in Miracle Whip one tablespoon at a time until desired consistency. Salt and pepper to taste. Cover and chill in refrigerator. Place slices of avocado on a bed of lettuce leaves. Top with a scoop of lobster salad. This salad is also delicious served in a roll with lettuce and avocado.
Salmon Onion Cucumber Salad
Ingredients
3/4 lb. cooked salmon filet, skin removed
salt and pepper to taste
1 tbsp. sherry vinegar
1 tsp. honey
1 tbsp. olive oil
1/2 medium Vidalia onion, sliced very thin
1/2 cucumber, peeled and sliced very thin
1 tbsp. of small capers, rinsed and drained
Directions
Flake salmon into bite-sized pieces using a fork. In a bowl, whisk together vinegar, honey, olive oil and salt and pepper to taste. Add salmon, cucumbers, onions and capers. Toss until well combined. Refrigerate for about 15 minutes. This is great served rolled in pita bread or on crackers or a bed of lettuce.
Easy Imitation Crabmeat Salad
Ingredients
1 lb. imitation crabmeat, flake-style
1/2 cup diced red onion
2 hard-boiled eggs, chopped
1/2 cup finely chopped red or green bell pepper
1/2 tsp. mustard powder
pinch of cayenne pepper
salt and pepper to taste
mayonnaise
Directions
Mix all ingredients together in a glass bowl, adding the mayonnaise a spoonful at a time until desired consistency. Season with salt and pepper to taste. Great served in pita bread or on Triskets.