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GARDEN FRESH SEAFOOD AND AVOCADO SALAD
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Simple Salad Contest Third Place Winner

Ingredients

  • 0.000

    Dressing:

  • 0.000
    Blend together:
  • 0.500 ½ cup
    plain yogurt
  • 0.500 ½ cup
    low fat mayonnaise
  • 0.250 ¼ cup
    prepared salsa (homemade or commercial)
  • 0.250 ¼ tsp.
    seasoning salt (to taste)
  • 0.000

    Salad:

  • 1.000 1
    package Ready Pac Salad Lafayette
  • 1.000 1 cup
    shredded cooked crab
  • 1.000 1
    small bell pepper thinly sliced
  • 2.000 2
    green onions thinly sliced
  • 1.000 1
    cucumber thinly sliced
  • 1.000 1
    small can of sliced black olives
  • 16.000 16
    large cooked shrimp
  • 1.000 1
    large tomato sliced
  • 2.000 2
    medium avocados sliced
  • 2.000 2
    hard boiled eggs sliced

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Instructions

  1. Toss the first 6 ingredients together and divide between 4 plates.
  2. Divide the shrimp, tomato, avocado and eggs into equal portions and lay in a fan shape atop each salad.
  3. Serve with the dressing on the side and with garlic cheese toast.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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