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seafood salad

A seafood salad can be served as the main course, a side dish or a salad. There are a number of protein ingredients that can complete this salad. These include crabs, fish, shrimps, lobsters and the like. The ingredients that you mix with these meats determine whether your salad is a healthy one or not. If you crave for healthy salads, you will need to opt for low- fat, low- calorie and fresh ingredients. When mixed together, these healthy ingredients will create not just a good salad but more importantly, a healthy one. There is a vast variety of salad recipes you can make with the use of seafood and the following might be of your choice.

The first salad recipe for seafood you can give a try to is called Crab and Asparagus Salad Recipe. Crab meat is one of the most popular choices when it comes to protein ingredients for seafood recipes. It is widely and readily available in almost all supermarkets near you. This recipe can be served as a main course for your lunch or dinner.

The ingredients you will need are 1 pound of asparagus, 1 pound of crab meat (jumbo lump), 6 tablespoons of virgin olive oil, 2 pieces of Hass avocado (each sliced into 8 pieces of wedge), 3 tablespoons of fresh lemon juice, ¼ cup of salted and coarsely chopped roasted pistachios, 6 pieces of medium- sized Basil leaves, 3 ounces of trimmed pea shoots, 1 piece of small coarsely chopped shallot, ½ cup of flat parsley leaves, 1 tablespoon of finely chopped chives and to taste, black pepper and Kosher salt.

Directions: Have a large saucepan filled up with salted water then bring to a boil. Have a large bowl filled with water then add some ice cubes. Cut off an inch off the tips of the asparagus then slide each piece in one- half lengthwise. Using a vegetable peeler, shave the spears of the asparagus lengthwise. Blanch the asparagus pieces and their cut-off tips by putting them into a boiling water for around 10 seconds. Drain then quickly put them into the bowl with ice cubes to thoroughly chill and permit to drain well. Let the asparagus dry up then transfer to another medium- sized bowl.

With the use of a blender, stir in together half of the prepared parsley, olive oil, chopped chives, lemon juice, chopped shallots and basil leaves. After blending them well, season your dressing using kosher salt and ground black pepper for tasting. Mix with the asparagus the rest of your parsley leaves, pea shoots and pistachios. Stir in together the pea shoot mixture and half of your dressing then toss.

If desired, season with pepper and salt the mixture. Add the crab meats, avocado wedges and the remaining dressing and gently toss to coat. This recipe is good for six servings.

The second seafood salad recipe to try is called Seafood Salad with Rumsauce and Avocado. This recipe is good for four persons and can be prepared for only 25 minutes. The needed ingredients include 1 handful of sugarbeans or sugarsnaps, 5 dl of cooked quinoa, 2 pieces of hardboiled egg, 1 piece of small red onion, 2 pieces of lobster tail, 1 pot of crisp salad or any salad of your choice, 2 pieces of avocado, 1 dl of cooked green peas, 1 tablespoon of lemon juice, 0.5 of hacked fresh dill, black pepper and salt to taste, 2 tablespoons of olive oil and a tablespoon of apple cider vinegar. For the rumsauce, the ingredients are 1 dl of sour cream, salt and white pepper, and 0.5dl of lump fish rum.

Directions: Rinse thoroughly the quinoa then cook it, following the directions specified in its container. Shred the sugarpeas or sugarsnaps in half lengthwise. Have the red onion peeled and fine hacked. Break into bits the salad then put the broken pieces onto a large plate together with your quinoa. Stir in together vegetables, vinegar, dill and olive oil. Add some salt, black pepper and lemon juice.

Peel the avocado then remove the core and cut it into smaller pieces. Distribute creatively the lobster tails over your salad then add in the dill, eggs and avocado. Make the rumsauce by mixing the aforementioned ingredients together then put a little of this sauce on your prepared salad.