This California specialty of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat, or even substitute another cooked shellfish such as scallops or lobster.
- For the Dressing:
- 2/3 cup mayonnaise
- 1/3 cup bottled chili sauce
- 2 tablespoons sweet green pickle relish
- For the Salad:
- 1 head iceberg lettuce, shredded (about 8 cups)
- 1/4 English (hothouse) cucumber, thinly sliced
- 1/2 pound fresh-cooked lump crab meat, picked over for cartilage and shell fragments
- 1/2 pound cooked tiny shrimp
- 1 ripe avocado, pitted, peeled and sliced
- 2 hard-cooked eggs, cut into quarters
- 8 red or yellow cherry tomatoes
- 1 tablespoon finely chopped fresh parsley
- 1 lemon, cut into wedges
FOR THE DRESSING:
In a small bowl, stir together the mayonnaise, chili sauce, pickle relish and salt and pepper to taste. You will have about 1 cup. Cover and refrigerate until needed.
FOR THE SALAD:
In a large salad bowl or 4 individual salad bowls, combine the lettuce and cucumber and toss to mix. Mound the crab meat and the shrimp in the center of the bowl(s) and arrange the avocado slices, egg quarters and tomatoes around the seafood.
Spoon the dressing over the seafood and garnish with the parsley. Toss at the table and pass the lemon wedges for squeezing over the top.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
544 calories; 42g total fat; 271mg cholesterol; 571mg sodium; 15g carbohydrates; 5g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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