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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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Before I went to get some last-minute shopping done this morning, I contemplated my probable food-intake for the next two days. It downed on me that if I don’t want to gain at least 10 lbs over the holidays, I must offset the gluttony with sensible breakfasts and luncheons, so I started today with this simple and light salad;
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“Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa”
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P.S.
For seafood salads, I always like to “refresh” refrigerated seafood in a mixture of room temperature-water, lemon juice, garlic paste, kosher salt and cayenne pepper. (Keep in liquid for ten minutes)
For all hot dishes, I like to “refresh” refrigerated seafood in a mixture of room temperature-whole butter, lemon juice, garlic paste, kosher salt and cayenne pepper. (Keep in butter for ten minutes)
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Bon Appétit ! Life is Good !
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Mix romaine lettuce, cucumbers and rainbow grape tomatoes with a simple honey/mustard vinaigrette, plate on serving platter.
Top with pomegranate seeds, blueberries and mango, refresh seafood according to instruction on this page.
Top with seafood.
Drizzle with avocado dressing/salsa.
Serves – well, that depends entirely on you. 🙂 (This one was just the perfect sized meal for Bella and me)
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Avocado Salsa/Dressing Recipe:
In a food processor, blend 1 cup honey/mustard vinaigrette and juice from 1 lime with meat from 1 to 2 ea Hass(Haas) Avocado (depending on size) until smooth, stir-in 1 tblsp finely chopped cilantro.
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Click here for more Salad on ChefsOpinion
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Click here for more Seafood on ChefsOpinion
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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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I could eat just the salad on its own……….
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- bring liquid to a boil, cool to room temperature
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- add the seafood for 10 minutes, drain
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- dress romaine, tomatoes, cucumbers with honey/mustard vinaigrette
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- plate the salad
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- top with fruits, top with seafood, drizzle generously with avocado salsa
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- Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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- Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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- Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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- Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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- Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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ChefsOpinion 
Oh my goodness! Can I come to dinner, please?
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Anneli,
I am sure were you live there is plenty of fresh seafood?
Cheers !
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Although I was put off lettuce as a child, I adore a good salad, and this is a most interesting one, combining as it does fish and fruit with the salad vegetables. In days gone by, mince pies used to contain meat as well as the fruit and suet, but the meat has gone
And I always admire the way you dress a plate, Hans. The first taste is indeed with the eye, and looking at that reminds me that I must make myself some dinner!
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