Seafood Cocktail Salad

Course : Seafoods
Serves: 4
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8 ounces frozen shrimp and/or crab-flavored salad style fish -- (surimi*)
8 ounces fresh or frozen peeled -- cooked shrimp
1/3 cup cocktail sauce
1 medium avocado -- halved, seeded peeled -- and chopped
1 medium lettuce leaves
1/2 small honeydew melon peeled -- and sliced
1/2 small cantaloupe seeded
1 medium orange -- peeled and sliced crosswise
12 medium strawberries -- halved
1/2 teaspoon poppy seed

Preparation / Directions:

THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill until serving time. IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing. ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood. Sprinkle with poppy seed. Serve with remaining dressing. Makes 4 main-dish servings. *NOTE: You can cut 300 milligrams of sodium by using an additional 8 oz fresh or frozen shrimp instead of the surimi. SOURCE: BETTER HOMES AND GARDENS, July 1993

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