Florida Seafood Salad with Mango-Tangerine Dressing
Being lucky to live near the coast, I have access to a wide selection of fresh Florida seafood. Local shrimp from the Gulf of Mexico waters are pretty accessible year-round, while stone crabs are available October through May. The freshest seafood really doesn’t need much adornment to showcase its beauty which is why I created this simple salad for you. Feel free to choose any varieties of seafood that are local to your area. This main course salad can be another terrific "MPM Dinner in a Flash!"
Ingredients
- 4 cups organic baby kale or spinach such as Organic Girl or Earthbound Farms
- 1 pound lump or blue crabmeat picked over, rinsed and drained (wild-caught preferred)
- 1 pound large shrimp peeled, deveined and cooked (wild-caught preferred)
- 1 cup strawberries halved
- 1/2 cup large blackberries
- 1/4 cup blueberries
- 1/2 cup raspberries
- 1 large ripe mango
- 1 medium-ripe avocado
- 1/2 lime
Instructions
- With a sharp paring knife, peel mango. Cut flesh away from pit. Cut into chunks.
- Repeat the same process with the avocado. Toss avocado chunks with juice of 1/2 a lime to prevent browning.
- Place baby kale or spinach on a large serving plate.
- Arrange seafood, berries, mango and avocado on top of greens.
- Drizzle with Mango-Tangerine Dressing. Serve chilled.
Notes
Make Ahead and Storage Tips: salad may be assembled up to 8 hours ahead. Cover and refrigerate. Add dressing prior to serving. Salad is best enjoyed that day.
If more convenient, frozen cooked shrimp may be used.. Thaw according to package directions. Feel free to experiment with any fresh or frozen seafood available in your area.
Stone crabs (included in photograph but not listed in recipe) are local to Florida from October through May. If you would like to use fresh crab meat in this salad, look for blue or lump crab (or perhaps Alaskan king crab legs) available fresh in supermarkets with larger fish and seafood departments, local fish stores as well in some wholesale stores such as Costco.
Look for mangoes and avocadoes that are firm, yet have a little “give” when pressed with your finger.
This salad can easily be adapted to feed more people. Simply adjust the quantities of seafood, fruit, greens and dressing as needed.
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