Summer Seafood Salad with Fresh Avocado Herb Dressing

Summer is finally here after a very long winter and rainy spring. (sorry friends in West experiencing a drought) So it’s time for summer salads for dinner, and easy recipes on the grill. Today’s adventure is using some leftover seafood on a salad, with a fresh avocado “green-goddess” like dressing.

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A traditional green-goddess salad dressing is made with mayo and/or sour cream and herbs. I have adventured out, trying to make a healthier version, with low-fat yogurt and avocados.

Start with the avocado

It all goes in the blender so just chunk out that avocado. This also works with an immersion blender.

The avocado, herbs, yogurt, lemon juice, garlic, salt, olive oil white wine vinegar all just whirl around in the blender. Add water to thin it out a bit.

This will be a thicker dressing, but that makes it also good as a veggie dip! Set aside as you assemble the salad.

Hard boiled eggs.

I just love a hard boiled egg on a good summer salad. It reminds me of a crab or shrimp Louie served along Fisherman’s Wharf in San Francisco.

This salad lays out best on a platter or even a shallow pasta bowl. Now it’s time to assemble. There’s really no wrong way to set it up so just have fun with it.

Tomatoes and hard boiled eggs are a must but other veggies can be added. We used cucumber and green onion on this night. Asparagus, marinated artichoke hearts, hearts of palm or cooked corn off of the cob all would work as well! Top it off with some fresh chopped parsley.

Finally top with the crab and place shrimp around the outer edge. Other cooked seafood work as well such a cooked mussels, langoustine or chilled lobster all would be a nice addition too!

And that’s it! Simple, fresh, with no cooking on a hot summer night. (hard boil the eggs in the morning)

Top with the delicious fresh avocado dressing and enjoy on the patio; if it’s not too hot. ;)

Yield: 4-6

Author: Jennifer Hipskind

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Summer Seafood Salad with Fresh Avocado Herb Dressing

A refreshing cool salad for hot summer evenings, with a creamy fresh avocado herb dressing

Prep time: 30 MinTotal time: 30 Min

Ingredients

Salad

• Shrimp ( any size, fully cooked and peeled.  Tails can be on)
• Crab meat; cooked and cracked from the shell (Dungeness  fresh or canned works best.  Lobster can be used a well) 
• 1 large Tomato; cut into wedges
• 1 small Cucumber; sliced thick and cut into wedges
• 2 Green onions; thinly sliced
• 1-2 Eggs; hard boiled and sliced into wedges
• 1 tablespoon Fresh parsley, chopped
• 3-4 cups Mixed greens (field greens, arugula, iceberg, romaine all work well)
• Salt and pepper to taste

Avocado Herb Dressing

• 1/2 ripe avocado, peeled and cut into chunks
• 1/2 cup Flat least parsley; rough chopped
• 1 tablespoon Chives; sliced
• 1/2 cup Nonfat Greek yogurt
• 4 tablespoons Lemon juice
• 1/2 teaspoon Garlic, minced
• 1/2 teaspoon salt
• 4 tablespoons olive oil
• 3 tablespoons water
• 1/2 teaspoon white wine vinegar

Instructions

Avocado Herb Dressing

1. Place all ingredients into a blender and blend on high until full incorporated.
2. If necessary, add an additional tablespoon or two of water.
3. Remove from the blender, place in an airtight container and chill until ready to use.

Salad Assembly

1. On a large platter or shallow bowl scatter lettuce as a base.
2. Add tomatoes, hard boiled eggs, cucumber and green onion. 
3. Top with parsley.
4. Place a mound of crab in the center of the salad.  
5. Place the shrimp on the outer edges.
6. Salt and pepper if desired.
7. Serve at once with the Avocado Herb Salad dressing on the side.
8. Enjoy!

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