Seafood Layered Salad
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Description
One of our favorite salads. When I serve it at parties I always get requests for the recipe. I usually make the dressing and chop the vegetables ahead of time and assemble right before dinner. Serve with French bread croutons.
Ingredients
- 1 bunch watercress, stemmed
- 4 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ½ cup olive oil
- ¼ cup chopped shallots
- 2 teaspoons chopped fresh parsley
- 1 teaspoon minced fresh thyme
- ½ cup peeled, seeded, and diced tomato
- 2 tablespoons chopped fresh chives, divided
- ½ cup diced avocado
- ½ cup peeled, seeded, and diced cucumber
- ½ cup drained, rinsed, and diced hearts of palm
- ½ cup diced artichoke hearts
- ½ cup lump crabmeat
Directions
- 1. Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
- 2. Whisk Dijon mustard, white wine vinegar, and salt together in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
- 3. Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
- 4. Remove ring molds carefully; drizzle remaining dressing over watercress.
Nutrition Facts
serving: 2 salads
calories: 669.2 kcal
carbohydrates: 17.3 g
protein: 13.4 g
saturated fat: 8.9 g
cholesterol: 30 mg
sodium: 1205.5 mg
fiber: 6.7 g
sugar: 2.5 g
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