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Crunchy Seafood Salad

Diet.Chef's picture
Ingredients
  Canned tuna fish 6 1⁄2 Ounce (1 Can)
  Canned crabmeat 6 Ounce (1 Can)
  Canned shrimp 5 Ounce (1 Can)
  Lettuce head 1 Large
  Celery 1 Cup (16 tbs), diced
  Green onions 1⁄2 Cup (8 tbs), diced
  Ripe avocado 1⁄2 Medium, diced
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Unsalted soybeans 1⁄2 Cup (8 tbs), roasted
  Sunflower seeds 1⁄2 Cup (8 tbs)
  Hard-boiled eggs 2 , diced
  Tomato 1 , cut in wedges
Directions

MAKING
1. Drain all the 3 cans of seafood and discard the bony tissue from crab.
2. Mix with shrimp.
3. Place in a bowl and refrigerate.
4. In a salad bowl, mix the leftover ingredients, except tomato, and toss well.
5. Add seafood and toss again.

SERVING
6. Add salad dressing of your choice and toss well.
7. Top with tomato wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.321875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 260

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 166.6 mg55.5%

Sodium 472.7 mg19.7%

Total Carbohydrates 20 g6.6%

Dietary Fiber 8.3 g33.3%

Sugars 5.3 g

Protein 47 g93.4%

Vitamin A 124.9% Vitamin C 44.7%

Calcium 17% Iron 41.5%

*Based on a 2000 Calorie diet

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Crunchy Seafood Salad Recipe