seafood and avocado salad

This fresh little beauty is adapted from Lee Holmes’ Supercharged Food. Her selection of tasty recipes and simple dressings make feeding the masses that much more joyful.

Regarding the health benefits of this salad, she writes:

An exceedingly good source of protein and omega-3 fatty acids, prawns also contain high levels of vitamin B12 – an important vitamin for those with digestive difficulties, as it is essential for making blood red blood cells and nerve cells. Prawns also contain immune system boosters such as zinc, phosphorus, potassium and selenium, as well as iron, calcium and magnesium.

Excellent. So with this – and Easter traditions – in mind, I went one step further with an all out seafood salad fiesta. This went to the table alongside my ruby red grapefruit, smoked salmon and roquette salad for Easter Sunday lunch in my attempts to nourish and impress my beloved family on their trip to Sydney for the long weekend. Dare I say, I think it worked… With a splash of pinot gris in our glasses, this proved to be a delightfully festive yet simple, light lunch with all the feel good factors – tasty and healthy – WIN!

  • 12 cos lettuce leaves
  • 2 avocados, sliced
  • 1 Lebanese cucumber (or half a continental), thinly sliced
  • Half a punnet of cherry tomatoes, halved
  • 1/4 cup mint leaves
  • 1/4 cup fresh dill, chopped
  • 1 red onion (optional, or sliced so that it’s easy to dodge!)
  • 1 cup cooked prawns, shelled and cleaned
  • 1 cup cooked crab meat

Lemon & Garlic Dressing:

  • 125mls extra virgin olive oil
  • 125mls grape seed oil
  • 2 tblsp apple cider vinegar
  • 1 clove garlic, crushed
  • 2 tblsp lemon juice
  • Salt & pepper

(This dressing will keep in fridge for up to 5 days.)

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I bought my prawns and crabmeat from my local fish shop – shelled, cleaned, cooked and just asking to be tossed around with a bunch of greens. Too easy. Arrange the lettuce so that it lines a big salad bowl. Toss the rest of the ingredients in on top, leaving the seafood to sit on top. Drizzle with the dressing – you will only need about half of the mixture so pop the rest in the fridge ready for other salad concoctions – and serve.

Serves four.

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ruby red grapefruit, smoked salmon and roquette

This fresh, summery salad is ridiculously quick and easy. Inspired by a love of Japanese food, it’s perfect as a delicate little entree, a light lunch or for all those ‘I-can’t-be-bothered-cooking’ dinners. In fact, I couldn’t even be bothered crushing the cashews on this particular occasion. Reckless or just plain lazy? Who cares! Less chat. More salad tossing.

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  • 300g smoked sliced salmon
  • 2 ruby red grapefruits
  • 2 tblsp olive oil
  • 1 tsp dijon mustard
  • 150g mizuna (a Japanese mustard leaf) or roquette
  • 1/3 cup roasted cashews, chopped coarsely

Optional additions…

  • 1/2 small red onion, sliced thinly (frucmal friends – I left this one off!)
  • 3-4 tsp capers

Pop four slices of salmon aside and slice the rest into thick pieces.

Segment the grapefruit over a large bowl and slice along the spine of each to remove any pips and release some of the juice. Add oil, mustard, mizuna or roquette, nuts and salmon slices. Mix gently.

Divide salad among serving plates and top with the remaining salmon. Serves four.

Note…I’ve used a couple of generous handfuls of roquette here as mizuna was nowhere to be found at the time I happened to pop to the shops. It has a similar bold, bitter mustardy character so the two are easily interchangeable.