Bliss cooks: Crab and shrimp salad with avocado

posted on July 14, 2010 at 1:45 pm

Bliss cooks: salad of shrimp, lumb crab, avocado, bibb lettuce, cherry tomatoes, and chives.

The last thing I want to do in the summer is stand in front of the stove. Humid nights call for chilly salads and this is one of my favorites. The prep is the most intensive part as you have to deal with peeling and cleaning shellfish. But this is a showstopping salad your family and/or guests will ask for again and again. Here’s the skinny:

1 tub of lump crab meat, rinsed and picked over for any hard bits
1 lb. of shrimp, peeled, boiled and chilled
2 ripe avocados, diced or slices
2-3 heads of Bibb lettuce, separated into leaves
1 box of cherry tomatoes, cut in half, salted and left to sit at room temperature for 1-2 hours
Fresh chives
Your favorite vinaigrette dressing (I make mine with minced shallots, red wine vinegar, olive oil, a dollop of Dijon mustard, salt and pepper.)

Place the lettuce on a platter and top with all of the ingredients from largest to smallest. Finish with snipped fresh chives and serve the dressing on the side.

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