You are here

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

Rate It

Your rating: None
4.321875
Average: 4.3 (16 votes)