SEA FOOD SALAD

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GRILLED CALAMARI & RADICCHIO SALAD
See also: License to Chill
2 heads of radicchio di Verona, (the round kind), quartered
4 squid, tentacles, heads, and beak removed
Regular olive oil as needed for grilling
Half cup arugula
Half a red onion sliced thin
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, finely minced
Salt & pepper to taste


Heat your grill to medium/medium-high.
Cut the radicchio through the root end so each quarter has one fourth of the core. This will help keep each segment in tact. If any of the outer leaves do detach, simply grill them separately. Rinse the radicchio quarters, pat dry and set aside.

Scrape the membrane off the squid bodies. Cut down one side of each body and unfold. With a paring knife, make a series of cuts, less than halfway into the flesh, along the length of the body. Now make another series of cuts diagonally crossing the first ones. Again, be very careful to not cut too deep or the squid will come apart. This procedure is known as scoring and will allow them to grill flat and not curl up. 

Brush the squid and the radicchio quarters with olive oil. Start by grilling the radicchio on one of the flat sides. Each side will take 2-3 minutes. Give them a head start and then start grilling the squid, turning once, until just cooked through and lightly golden, about 2-3 minutes. Do not overcook or it will become rubbery. 

Mix the arugula and red onion and place in the center of a large platter. Cut the calamari into strips and sprinkle over top of the arugula. Arrange the radicchio quarters around the pile of arugula. Whisk the olive oil, lemon juice, garlic and salt and pepper and drizzle over the salad.
CUTTLEFISH SALAD
Italian Family Dining
by Edward & Eugenia Giobbi

Cuttlefish are shipped to the United States from Spain and Italy, where they are highly prized. Similar but superior to a squid, the cuttlefish has thick, sweet white flesh. It can be steamed, broiled, grilled, stewed, and fried. This is one of our favorite ways to prepare it. For a fall variation, we add boiled fresh cranberry beans to this salad.
Serves 4 to 6


Ingredients
1 large cuttlefish (1 1/2 to 2 pounds), cleaned and with head and tentacles intact (see Note)
Olive oil
Salt and freshly ground black pepper or hot pepper flakes
1 tablespoon chopped rosemary
2 large red bell peppers, roasted, peeled, cored, and cut into 1/2-inch slices
4 tablespoons extra virgin olive oil
Juice of 1 lemon
4 garlic cloves, sliced
1 tablespoon chopped flat-leaf parsley
2 bay leaves


Directions
Prepare a grill.

Rub the cuttlefish with some oil, salt, pepper, and the rosemary. Place the cuttlefish on a piece of aluminum foil that is a couple of inches larger than the fish. Place on the grill and cook for about 20 minutes. Turn the cuttlefish over and cook for another 5 minutes. Remove the cuttlefish, discard the foil, and continue to grill the cuttlefish for about 2 minutes on each side—this will create browned grill marks on the fish.

Remove the cuttlefish and cut the body into strips about 1/2 inch wide and 2 inches long. Cut the head and tentacles into thin slices.

In a large serving bowl, combine the cuttlefish with the bell peppers, extra virgin olive oil, lemon juice, garlic, parsley, bay leaves, and salt to taste. Allow the salad to rest for at least 2 hours before serving. Remove the bay leaves before serving.

Note: Clean the cuttlefish head by cutting off the beak. and eyes, and remove the skin. Remove the innards and bone and discard. Or, ask your fishmonger to clean the cuttlefish.
OCTOPUS SALAD
Octopus is an excellent, delicate mollusk that is particularly easy on the stomach. We steam it with a wine cork in the pot because the cork tendenzes the octopus. This dish can be made a day ahead of time and stored, covered, in the refrigerator.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4

Ingredients
1 small octopus, about 1 3/4 to 2 pounds (have your fishmonger clean the head)
1/2 cup dry white wine
1/2 cup sliced scallions
4 garlic cloves, sliced
Salt and hot pepper flakes
1 wine cork
1 cup fresh peas (about 1 pound in the shell)
2 tablespoons chopped cilantro
1 tablespoon chopped mint
2 tablespoons extra virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
Salt


Directions
In a large pot, place the octopus, wine, scallions, garlic, and salt and hot pepper flakes to taste. Add the wine cork Bring to a boil over medium-high heat, and then lower the heat to medium-low and cook, tightly covered, until the octopus is fork-tender, about 45 minutes Remove the octopus from the liquid and let it cool Rub off the dark skin and suction cups from the tentacles. Cut the octopus into 1-inch sections, place in a large bowl, and set aside.

Bring a small pot of water to a boil over medium-high heat and add the peas. Boil the peas until they are tender when tested with a fork, about 10 minutes. Drain and add the peas to the octopus Add the cilantro, mint, oil, and lemon juice Season to taste with salt Allow the salad to rest for 1 1/2 hours. It is best served at room temperature.
OCTOPUS AND ARUGULA SALAD
 

(Insalata Di Polpo E Rucola)
The Silver Spoon, Phaidon Press

Serves 6

Ingredients
scant 1/2 cup dry white wine
6 black peppercorns
1 teaspoon coarse sea salt
1 3/4-pound octopus, cleaned and tenderized
2 bunches of arugula, chopped
4 tablespoons pine nuts
1/2 apple, peeled, cored and diced
1/2 cup olive oil
juice of 1 lemon, strained
salt and pepper


Directions
Put a little water in a pan and add the wine and peppercorns. Bring to a boil, add the sea salt and immerse the octopus.

Cook for 1 hour or until the thickest tentacles can be pricked with a fork.

Remove the pan from the heat and let the octopus cool in the water for at least 20 minutes.

Meanwhile, combine the arugula, pine nuts and apple.

Drain the octopus, pull off and discard the skin and chop the flesh.

Add to the arugula mixture.

Whisk together the olive oil and lemon juice in a pitcher, season with salt and pepper and pour over the salad.
SPICY SQUID SALAD
'bills open kitchen' by Bill Granger
Serves 4
1 baby cos lettuce, washed and dried
1 kg (2 Ib 4 oz) squid, cleaned, scored on inside and cut into strips
2 tablespoons vegetable oil
3 red Asian shallots, or 1/2 red onion, finely sliced
20 g (1 cup) mint leaves
30 g (1 cup) coriander (cilantro) sprigs
50 g (1 cup) Asian basil leaves, or basil leaves
2 long red chillies, seeded and very finely sliced


Arrange the lettuce leaves on four serving plates.
Place the squid and vegetable oil in a bowl and toss to combine.
Preheat a barbecue or frying pan until hot.
Cook the squid for 1 to 2 minutes each side, or until just cooked.
Don't overcook or the squid will be tough.

Place the onion, mint, coriander, basil and chilli in a bowl with the cooked squid. Pour the chilli garlic dressing over and toss to combine. Pile on top of the lettuce leaves.


CHILLI GARLIC DRESSING
2 garlic cloves
1 small red chilli, roughly chopped
2 coriander (cilantro) roots, washed and scraped
1 teaspoon sea salt
55 g (1/4 cup) soft brown sugar
60 ml (1/4 cup) lime juice
60 ml (1/4 cup) fish sauce


Place the garlic, chilli, coriander root and salt in a mortar and pestle and pound into a paste.
Add the sugar, lime juice and fish sauce and stir to combine.
Alternatively, process in a food processor or blender until smooth.
CRAB MEAT AND RICE SALAD
The Silver Spoon, Phaidon Press
Serves 4

Ingredients
1 1/2 cups long-grain rice
4 tablespoons olive oil
2 leeks, trimmed and sliced
1 3/4 cups peas, shelled
2 eggs
11 ounces crab meat, drained if canned
salt and pepper


Directions
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.

Tip into a salad bowl and stir in 1 tablespoon of the oil and a pinch of pepper.

Heat 2 tablespoons of the remaining oil in a pan, add the leeks and cook, stirring occasionally, for 5 minutes until soft.

Add the peas, season with salt and cook over medium heat for 10 minutes until tender.

Beat the eggs with a pinch of salt.

Heat the remaining oil in a skillet, pour in the eggs, tilt the pan to spread them evenly over the base and cook until the underside is set.

Flip the omelet over and cook until the second side is set.

Slide out of the skillet and cut into strips.

Pick over the crab meat and remove any pieces of cartilage or shell, then stir the meat into the rice with the leeks and peas and strips of omelet.

Taste and adjust the seasoning if necessary.

Store in a cool place, but not the refrigerator, until ready to serve.
EAST PASS CRAB SALAD
Yield: 4 servings
1 pound Florida blue crab meat
1 cup finely chopped green bell pepper
4 cups chopped Florida iceberg lettuce hearts
1/2 cup chopped red onion
1 cup chopped romaine lettuce hearts
1 cup finely chopped red bell pepper

Dressing:
1/4 cup salad oil
1/2 cup Florida lime juice
2 teaspoons minced garlic


Remove any remaining shell particles from crabmeat.

Combine crabmeat, lettuce, bell peppers and onion in large mixing bowl; toss and set aside.

In a small bowl combine oil, lime juice and garlic and mix vigorously.

Add dressing to salad according to taste and toss to coat all ingredients.
GRAPEFRUIT-CRAB SALAD
Makes 4 main-dish servings.
This low-fat rendition of Crab Louis makes a first-class lunch or light supper entree.
Lettuce leaves
6 cups torn mixed salad greens
3 Florida Grapefruit, peeled
2 medium tomatoes, cut into wedges
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 small green sweet pepper, sliced into rings 
1/4 cup reduced-calorie mayonnaise or salad dressing
1/4 cup plain fat-free yogurt 
1 hard-cooked egg white, chopped
1 tablespoon catsup 
Few drops bottled hot pepper sauce

Line 4 individual plates with lettuce leaves; top with torn greens. 

Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections. 

Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.

For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce.

If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency.

Top each salad with some of the dressing mixture.
CRAB SALAD WITH HONEY VINAIGRETTE
Salad Ingredients 
1 bag mixed field greens
1/2 pound fresh jumbo lump blue crabmeat
1 tangerine
1/2 onion, caramelized
1 small seedless cucumber, sliced thin
1 tomato, quartered
 

Directions
Toss all ingredients together.


HONEY VINAIGRETTE  
1/4 cup Champagne vinegar
1/8 cup Dijon mustard
1/3 cup extra light olive oil
1/2 cup honey
salt and pepper


Directions
Combine the vinegar and mustard.
Wisk in oil gradually.
Adjust seasoning with salt and pepper.
Add to the salad mixture.
CRAB, SPRING CRAB SALAD
Serves 4.
Ingredients
2 pineapples, cut in half length-wise, center scooped out
1 pound backfin crabmeat, cartilage removed
1 cup pineapple, chopped
1/2 cup chick peas (optional)
1/2 cup fresh parsley, chopped
1/4 cup walnuts, chopped
2 medium apples, sliced 1/4"
2 tablespoons lemon juice
lettuce or romaine

CELERY SEED DRESSING
1/2 cup cider vinegar
3/4 cup salad oil
3-1/2 tablespoons confectioners sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup onion, chopped
1/4 cup pineapple juice
1/2 tablespoon celery seed


Directions
Prepare pineapples.

In a medium bowl, combine crabmeat, pineapple, chick peas, parsley and walnuts, and toss gently.

Slice apples and cover with lemon juice.

Line pineapple with lettuce or romaine.

Mound 1/4 of the crab mixture on each piece of lettuce.

Arrange apple slices around crab mixture.

Top with a small piece of apple.

Refrigerate until ready to serve.

To make dressing, combine all ingredients in a blender and liquefy.

Refrigerate and serve chilled.
VIDALIA® ONION, LUMP BLUE CRABMEAT & TOMATO SALAD
Makes 4 servings
Ingredients
1/2 cup white wine vinegar
1/4 cup sugar
Pinch salt
Pinch pepper
1 medium Vidalia Onion, peeled and thinly sliced
1 small cucumber, peeled and thinly sliced
1 medium vine-ripe red tomato, diced
1 medium vine-ripe yellow tomato, diced
12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
1/4 cup virgin olive oil
4 scallions, thinly sliced
4 basil leaves, julienned


Instructions
In a large bowl combine vinegar, sugar, salt and pepper

Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat.

Marinate for 1 to 2 hours.

Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning.

To serve, divide salad among four chilled plates. 
SELYODKA POD SHUBOY
Russian Layered Herring And Vegetable Salad
Jewish Food: The World at Table by Matthew Goodman
The name of this dish literally means 'herring in a winter coat,' an evocative way of describing the heavy layering of vegetables that cover the herring. This recipe, given to me by Zell Schulman, author of the cookbook 'Passover Seders Made Simple,' comes from Zell's friend Nadezhda Zaretzky. Now living in Cincinnati, Ohio, Nadezhda Zaretzky was once a pediatrician in Odessa, Russia. She recalls how this dish was often served by Soviet Jews on Shabbat and after Yom Kippur, when Jewish rituals had to be practiced in secret.
SERVES 12
Schmaltz herring fillets, totaling about 12 ounces
Milk for soaking
2 pounds russet potatoes, peeled, boiled until tender, and diced
12 ounces canned pickled beets, drained and diced
2 Granny Smith apples, grated
1 cup mayonnaise
2 carrots, peeled and grated
3 hard-boiled eggs, chopped
1 large onion, finely chopped
1 1/2 to 2 cups chopped fresh flat-leaf parsley
Slices of rye or pumpernickel bread for accompaniment


1. Place the herring in a large bowl and add milk to cover. Soak for 30 minutes in the refrigerator, then drain. Finely chop the herring and set aside.

2. In the center of a medium platter, arrange half of the potatoes into a circle about 8 inches in diameter. Top this with a layer of half the pickled beets and then a layer of half the apples. Spread a thin layer of mayonnaise over the apples. Add a layer of half the carrots, followed with a layer of half the eggs, a layer of half the onions, and finally all of the chopped herring.

3. Cover the herring with a layer of the remaining onions, followed by the remaining eggs, and then the remaining carrots. Spread a thin layer of mayonnaise over the carrots. Top this with a layer of the remaining apples, then the remaining pickled beets, and finally the remaining potatoes. Coat the entire salad with the remaining mayonnaise. Garnish the stacked salad with the parsley. Cover loosely with plastic wrap and refrigerate several hours or overnight. Slice into wedges and serve with slices of iye or pumpernickel bread.
CARAMBOLA LOBSTER SALAD
5 servings
Salad:
1/2 pound mixed salad greens, chilled
4 medium carambola, sliced
1 cup Florida oranges, peeled and sliced
1 pound cooked Florida lobster tails or shrimp
1 cup black beans

Dressing:
1 cup Florida orange juice
2 tablespoons honey
1/4 cup canola oil
1 teaspoon salt


Pour orange juice in a sauté pan and bring to a boil; and reduce liquid by one half.

Remove and cool.

Combine orange juice, honey, oil and salt for dressing.

Combine salad ingredients, toss with dressing and serve.
SUNSHINE LOBSTER SALAD BOWL
6 servings
 
3/4 pound cooked Florida lobster meat
6 cups lettuce, torn in small pieces
2 medium Florida tomatoes, cut in bite-size pieces
1 grated Cheddar cheese
1/2 cup sliced pitted ripe olives
1/3 cup sliced green onions, including tops
1/2 cup creamy Caesar salad dressing
Whole pitted ripe olives


Cut lobster into 1/2 inch pieces.

Combine lobster, lettuce, tomatoes, cheese, olives and green onions.

Add dressing; toss lightly.

Garnish with ripe olives.
MAHI-MAHI AND GREEN PAPAYA SALAD
Fish Grilled & Smoked by John Manikowski

Serves 4
If you cannot buy mahi-mahi, use fresh, good-quality tuna. Find a green papaya and be ready for a delightful Thai surprise. Green papaya resembles kohlrabi or Jerusalem artichokes in its firm, crunchy texture, but it is far different when ripe. Curry paste may be found in small cans in the Asian section of the supermarket and will keep for several weeks, refrigerated.

To marinate the mahi-mahi:
Juice of 1 1/2 lemons (about 4 1/2 tablespoons)
2 tablespoons green Thai curry paste
1 pound mahi-mahi fillets

To make the dressing;
4-6 garlic cloves, finely chopped
2 tablespoons fish sauce
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon pure maple syrup
1/2 teaspoon Tabasco sauce

To make the salad:
1 medium green papaya, peeled, julienned (about 3 cups)
1/2 small red onion, thinly sliced
3/4 cup fresh bean sprouts
1/2 cup Jerusalem artichokes, peeled and julienned, or water chestnuts
1/2 cup fresh basil leaves, finely chopped
1 tablespoon peanut oil
1/2 teaspoon cayenne pepper

To finish:
Toasted pumpkin seeds


1. Preheat a grill.

2. Stir together the lemon juice and the curry paste. Add the mahi-mahi and set aside.

3. Whisk together the dressing ingredients in a large bowl. Set aside.

4. Mix the papaya, onion, sprouts, artichokes, basil, peanut oil, and cayenne in a large bowl. Set aside.

5. Remove mahi-mahi from the marinade and transfer to the grill. Grill for 4 minutes; turn and grill 4 minutes longer, or until the fish is thoroughly cooked. Transfer to a cutting board and slice into thin strips.

6. Combine the mahi-mahi with the salad and toss lightly. Drizzle the dressing over the top and sprinkle with the pumpkin seeds. Divide into four bowls and serve immediately
CAESAR SALAD WITH FRIED OYSTERS
Salad
1 head Florida Romaine lettuce
1/2 head Florida iceberg lettuce
1 cup Caesar salad dressing
1/2 cup grated Parmesan cheese
2 cups croutons
Fried Florida Oysters (see recipe below)
anchovies (optional)

Fried Oysters
1 pint shucked Florida oysters
3 tablespoons Florida milk
1/2 cup all-purpose flour
1/2 cup dry bread crumbs or cracker crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
oil for pan frying


Salad
6 servings
Wash lettuce, pat dry and tear into bite-sized pieces. Place lettuce in large salad bowl, add dressing and toss. Sprinkle with Parmesan cheese and croutons and toss well. Arrange lettuce mixture on salad plates and top with fried oysters and anchovies.
 

Fried Oysters
Drain oysters and remove any remaining shell pieces. In small bowl or pie plate combine flour, bread or cracker crumbs, salt and pepper. In a heavy skillet heat ¼ inch oil until hot but not smoking. Add milk to oysters and stir. Individually, coat oysters with flour mixture and drop into hot oil. Fry for 2 to 3 minutes on each side or until browned. Place on absorbent paper to drain.
POMPANO SALAD
Yield: 6 servings
2 pounds skinless Florida pompano fillets*
1/4 cup olive oil
1/4 cup Florida green onions, chopped
3 tablespoons wine vinegar
2 tablespoons capers
3 Florida garlic cloves, minced
2 teaspoons cilantro, chopped
1/2 teaspoon dried basil
1/2 teaspoon salt 
1/2 teaspoon white pepper 
salad greens

 
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat for 3-5 minutes or until fish flakes easily with a fork.
Remove from heat and transfer to a cool plate; set aside.

Combine remaining ingredients, except salad greens.
Mix well and put in a flat-bottom container with a lid.

Place fish in a single layer in marinade and close lid tightly; chill 2 hours.

Remove fish from marinade and arrange on salad greens.

*Seafood alternative: mahi-mahi or shark

 CHILLED SALMON SALAD WITH ORANGE CITRUS ONIONS


4 fresh salmon filets,* (5 ounces each)
Salt and pepper
1/2 cup finely chopped red onion
1/2 cup dry white wine or 1/4 cup each lemon juice and water
3 medium yellow onions, sliced
3 tablespoons olive oil
2 teaspoons orange peel, grated
1 teaspoon lime peel, grated
3/4 cup orange juice
1 quart mixed dark leafy salad greens
Fresh dill sprigs or Italian parsley


Sprinkle salmon with salt and pepper.
Portion red onion onto salmon filets and press on evenly with back of spoon.

Pour wine into 10-inch skillet and heat until it bubbles at the edges. Set salmon in wine, cover and return liquid to a gentle boil. Let cook gently without turning for 6 or 7 minutes or until salmon is just cooked through and topping is rosy. You can check doneness by poking the tip of a sharp knife into the thickest part of one filet and check that inside color has paled.

Chill fish and liquid.

For Orange Citrus Onions:
Makes 4 servings
Heat oil in a large skillet, add yellow onions and cook over medium heat, stirring often, until they are soft and sweet.

Remove from heat and mix in orange and lime peels and orange juice.
Cover and chill.

To serve, portion lettuce onto 4 plates. Top with salmon filets. Lift onions from liquid with slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. Garnish with dill.

*If salmon filets have skin on them, purchase 4 (6 ounce) filets and pull off skin.

GRILLED SALMON AND BARTLETT PEAR SALAD WITH HAZELNUTS
Makes 4 servings.
3/4 cup olive oil 
1/4 cup balsamic vinegar 
2 tbsp lemon juice 
2 tbsp honey 
1 tsp salt 
1/2 tsp freshly ground pepper
4 fresh salmon fillets 
4 cup baby greens
2 ripe California Bartlett pears, cored and thinly sliced
1/3 cup chopped, toasted hazelnuts 

 
In a medium bowl whisk together olive oil, vinegar, lemon juice, honey, salt and pepper; set aside.

Gently rinse salmon fillets and pat dry. Drizzle each fillet with ½ tablespoon vinaigrette mixture.

Place on a lightly oiled grill over medium coals for 8 to 12 minutes or just until salmon begins to flake easily when tested with a fork, turning once halfway through grilling time.

Meanwhile, toss the greens with half of the vinaigrette and assemble on a large platter. Top greens with pears, hazelnuts, and warm salmon fillets. Drizzle salad with remaining vinaigrette.

Nutrients per serving: calories 647; protein 49.9g; fat 41.8g; carbohydrate 18g; dietary fiber 2.8g; cholesterol 141mg; sodium 501mg. 
CALICO SCALLOPS WITH ROASTED PECAN POTATO SALAD
Yield: 6 servings.
2 pounds Florida calico scallops, cooked, drained
2 cups chopped Florida potatoes, skin on, boiled
1 cup low-fat salad dressing
3/4 cup shredded Parmesan cheese
1/2 cup chopped Florida celery
1/2 cup chopped Florida green bell pepper
1/2 cup chopped Florida yellow bell pepper
1/2 cup chopped, lightly roasted Florida pecans
1 tablespoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped, fresh dill
 
 
Combine all ingredients except dill.

Mix well and refrigerate overnight.

Add dill and mix again before serving.
SEARED SCALLOP AND CORIANDER SALAD WITH A LIME AND RED PEPPER DRESSING
East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort
Basically there are two types of scallop - queens and kings - and there is a great difference between them King scallops are larger than queens and are diver caught They provide a much more substantial piece of meat but at a price Steer clear of queens which are small and after cooking end up looking like buttons And never — repeat never - buy scallops that have been frozen when defrosted and cooked they lose all their flavour, leaving a pan full of defrosted water to boot.
10 large king scallops with corals, shelled
1 red pepper
Salt and freshly ground black pepper
Extra virgin oil
Juice and zest of 2 limes
2 x 15g (1/2 oz) packets fresh coriander, half of it chopped
1 tbsp red onion, chopped
250g (9oz) bag mixed salad leaves, pre-washed


Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Cut the pepper in half, remove the seeds and stalk, and place in an ovenproof dish. Season with salt and pepper drizzle with olive oil and place in the oven for 15 minutes until the skin has browned. Remove from the oven and while hot, place in a bowl, quickly cover with cling-film and leave to go cold. When cold, remove and discard the skin

For the dressing, cut the pepper flesh into small dice and place in a bowl with the lime juice and zest. Add 6 tablespoons of the olive oil with the chopped coriander and onion. Season and leave to one side.

Remove any black threads or sand from the scallops, but do not wash them.

Heat a frying pan until very hot. Season the scallops with salt and pepper; place in the very hot pan and deep-fry on both sides for 30 seconds or until just cooked.

Combine half the dressing with the salad leaves and remaining coriander leaves, and place in two bowls. Divide the scallops between two plates.

Finish the dish by drizzling the remaining dressing over the scallops, and serve with the salad.
SATELLITE BEACH SALAD
6 servings
1 1/2 pounds Florida calico or bay scallops

1 teaspoon salt
1 teaspoon paprika
1 teaspoon minced Florida garlic
1/2 teaspoon white pepper

2 cups cooked ziti, or other pasta
1 cup chopped Florida yellow bell pepper
1/2 cup chopped water chestnuts
1/2 cup finely chopped Florida celery
1/2 cup chopped Florida green onions
1/2 cup Caesar dressing

1/2 cup chopped Florida red cabbage
1/2 cup quartered artichoke hearts (in water)


Rinse scallops to remove any remaining shell particles.
In large bowl combine salt, paprika, garlic and pepper and mix well.

Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture.

Broil scallops 4 to 6 inches from heat for 6 to 8 minutes or until they are opaque in the center. Remove from heat and cool in the refrigerator.

Combine pasta, bell pepper, water chestnuts, celery, onions and dressing; mix well.

Add cooled scallops to the pasta mixture and mix well.
Garnish with the artichoke hearts and red cabbage.
PORTOBELLO MUSHROOM SCALLOP SALAD
Yield: 6 servings
2 pounds Florida calico scallops
1 pound portobelo mushrooms, sliced
1 1/2 teaspoons ground allspice
1 teaspoon ground coriander
1 teaspoon marjoram
1 teaspoon salt
3 cups shredded arugula
1 head romaine lettuce

 
Arrange scallops and mushrooms on broiler pan; sprinkle with allspice, coriander, marjoram and salt.

Broil in preheated oven for 5 to 6 minutes, or until scallops are opaque.

Remove scallops and mushrooms from oven, drain, transfer to cool platter and chill for 30 minutes.

Arrange arugula and romaine leaves on 6 chilled salad plates, add scallops and mushrooms.

SHRIMP LOUIS
This 1950's classic takes a modern turn with organic ingredients. Serve this as a first-course in an avocado half, or as a cool entrée atop a bed or organic salad greens with tomato and boiled egg wedges.

1 pound medium-size shrimp (24 to 28 count per pound); peeled
1 tsp sage
1 tsp thyme
1 Bay leaf
1 cup organic mayonnaise
1 tsp organic ketchup
1/4 cup organic 100% Lemon Juice
1/2 tsp dried tarragon,
1 tsp fresh garlic, minced
To taste sea salt and freshly ground black pepper
1 cup celery, chopped (especially include the celery leaves)
1/2 cup radish, thinly sliced (optional)
3 tbsp red onion, minced -or- green onion, chopped
2 tbsp flat-leaf parsley, minced

Optional:
2 Hass avocadoes, ripe
3 tomatoes, sliced 1/3-inch thick


1. Boil water in stock pot, and add shrimp, bay leaf and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water, discard bay leaf

2. In a mixing bowl combine mayonnaise, ketchup, lemon juice, tarragon, and garlic. Salt and pepper this salad dressing to taste.

3. Gently toss shrimp, celery, radish, onion, and parsley

4. Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.
 
 SHRIMP, ORANGE SHRIMP SALAD
Yield: 2 servings
Ingredients
6 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 pound fresh Florida spinach
2 large Florida oranges, peeled and cut into segments
1/2 medium red Florida onion, sliced thin
1/2 pound cooked Florida shrimp, peeled and deveined


Directions
Mix oil, vinegar, salt and pepper.
Set aside.

On a large platter, make a bed of the spinach, then layer with orange segments, onion rings and shrimp.

Pour oil mixture over all.

SHRIMP SALAD WITH AVOCADO AND GRAPEFRUIT
Yield: 4 servings
Ingredients 
1 pound extra-large shrimp
1 lemon, halved
1 bay leaf
1/2 teaspoon black peppercorns
2 medium Ruby Red grapefruits, segmented and juice reserved
1 large avocado, pitted, peeled and diced
2 tablespoons fresh lime juice
1/2 teaspoon honey
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas (about 24), strings removed, cut lengthwise in 1/8-inch strips
16 Bibb lettuce leaves, washed and dried


Directions
In medium saucepan, cook the shrimp for 2 minutes in 3 cups boiling water with lemon, bay leaf and peppercorns.

Drain the shrimp, peel, devein, and refrigerate in large bowl until ready to assemble.

To prepare the vinaigrette: Puree in blender until smooth: 1/4 cup of the reserved grapefruit juice, 1/4 of the avocado, lime juice, honey, ginger, salt and pepper.

Refrigerate until ready to serve.

Assembly: Add grapefruit, remaining avocado, mint, and snow peas to the shrimp.

Pour the vinaigrette over the shrimp mixture and toss gently to coat.

Arrange the lettuce leaves on four plates and top with the shrimp mixture.
SHRIMP WITH CUCUMBER SLAW
Yield: 4 servings
Cold Poached Shrimp with Cucumber Slaw
Ingredients 
4 cups water
1/4 cup fresh lemon juice
2 sprigs fresh tarragon
2 tablespoons seafood seasoning
1/2 cup dry white wine
1 tablespoon Tabasco sauce
2 tablespoons coarse salt
16 large pink shrimp, peeled and de-veined
1 medium cucumber, peeled and cut into thin julienne strips
fresh cilantro leaves
salt to taste
freshly ground black pepper to taste
 

Directions
For the poaching liquid, add the water to a medium-size stockpot with the lemon juice and next 5 ingredients.
Bring the liquid to a boil and simmer for 10 minutes.
Add the shrimp to the simmering liquid and poach for 2-3 minutes or until bright pink.
Drain and set the shrimp aside to cool.
Season the cucumbers with 1/4 cup of the Lemon and Tomato vinaigrette.

To serve, divide the Cucumber slaw amongst 4 salad plates and arrange 4 poached shrimp on top.
Drizzle a tablespoon of vinaigrette over the shrimp and garnish each plate with the cilantro.
 
 
LEMON AND TOMATO VINAIGRETTE
2 medium tomatoes, diced into 1/4 inch cubes
1 lemon, juice and zest
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper to taste
 
Directions
Combine all the ingredients in a small bowl.
SHRIMP, LEMON-BASIL SHRIMP SALAD
Yield: 8 servings
Ingredients 
3 pounds large shrimp, cooked, unpeeled
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Lemon-Basil Marinade (see below)
1/2 cup chopped fresh basil
16 cups salad greens
8 Baskets (optional, see below)
Fresh Lemon Vinaigrette (see below)
 

Directions
Peel shrimp and devein, if desired. Place shrimp, onion, bell pepper and Lemon-Basil Marinade in a large zip-top plastic freezer bag. Seal and chill 8 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving. Divide greens evenly between Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

Nutritional Value Per Serving
Calories 216 Calories From Fat 28 , Total Fat 3g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 256mg, Total Carbohydrate 9g, Protein 36g, Omega 3 Fatty Acid 0.86g
 
 
LEMON-BASIL MARINADE
1 cup vegetable oil
1 cup red wine vinegar
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons Dijon mustard
2 cloves garlic, pressed
1/2 teaspoon salt
 
Directions
Whisk oil and remaining ingredients together in a bowl. (If desired, prepare ahead by storing in an airtight container in the refrigerator up to 1 week. Bring to room temperature and whisk before using.)
 
 
FRESH LEMON VINAIGRETTE
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
 
Directions
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended. (If desired, prepare ahead by storing in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and whisk before serving.)
 
 
PARMESAN BASKET
1/2 cup Parmesan cheese, shredded
 
Directions
Wrap the outside of an inverted terra-cotta pot or glass bowl in aluminum foil. Coat foil with vegetable cooking spray. Place parchment paper on a baking sheet. Spread parmesan cheese onto the parchment paper, patting it into a circle. (Note: Do not use grated cheese in this recipe; only shredded will work.) Bake at 375 degrees F for 5 to 7 minutes or until pale gold in color. Remove from oven and let cook 10 seconds. Carefully lift the parchment paper off the baking sheet. Work quickly, inverting the Parmesan circle over the prepared pot or bowl and gently press over the bowl to desired shape. Carefully remove the parchment from the Parmesan circle. Cool basket completely (about 5 minutes) and remove from pot or bowl. Repeat to create as many baskets as you need. You can bake these a day ahead and store them in individual zip-top plastic bags. You will need to move quickly to shape them when they come out of the oven, so make them one at a time.
SHRIMP, ON THE BORDER SHRIMP SALAD
Yield: 4 servings
Ingredients
1 pound cooked Florida shrimp, peeled and deveined
1 15-ounce can black beans, rinsed and drained
1 8-3/4-ounce can whole kernel corn, drained
1/2 cup Florida red bell pepper, chopped
1/2 cup Florida celery, chopped
1/4 cup red onion, chopped
1/4 cup cilantro or parsley, chopped
3 tablespoons Florida green onions, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon cumin
sliced Florida avocado, garnish
Red Wine Vinegar Dressing (recipes follows)


Directions
Combine all ingredients, except avocado and dressing; refrigerate for one hour.
Serve with Red Wine Vinegar Dressing.
Garnish with avocado slices.


RED WINE VINEGAR DRESSING
Yield: 1/2 cup

Ingredients
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lime juice
1 teaspoon Dijon mustard
1 teaspoon Florida honey
1 teaspoon Italian season
1/2 teaspoon salt
1/4 teaspoon pepper


Directions
In a small bowl, combine all ingredients; mix well.
Pour over shrimp mixture.


Shrimp Nutritional Value Per Serving:
Calories 146, Calories From Fat 20, Fat Total 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 6g, Protein 24g, Omega 3 Fatty Acid 1g

Dressing Nutritional Value Per Serving:
Calories 137, Calories From Fat 128, Fat Total 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g, Omega 3 Fatty Acid 0g
CITRUS SALAD WITH GRILLED SHRIMP ADOBO
Makes 4 servings.
For Adobo Marinade
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 cup fresh Florida grapefruit juice
1/4 cup Florida orange juice concentrate
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste

1 pound jumbo shrimp, peeled and de-veined (leave the tail sections intact)
4 Florida oranges
4 Florida grapefruits
5 cups washed, stemmed spinach leaves or mesclun


Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned.

Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.

Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork.

Section the grapefruit the same way.

Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments.

Mound the spinach or mesclun in the center, The recipe can be prepared ahead to this stage.

Preheat the barbecue grill or broiler to high.
Grill or broil the shrimp until cooked, 1 to 2 minutes per side.

Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens. orange and grapefruit segments, and shrimp.
CHILLIN’ OUT PASTA SALAD
Cook up this taste feast and set the table for a new family favorite.
Servings: 12
2 1/2 C (8 oz) medium shell pasta
1 C (8 oz) plain nonfat yogurt
2 Tbsp spicy brown mustard
2 Tbsp salt free herb seasoning
1 1/2 C celery, chopped
1 C green onion, sliced
1 lb small shrimp, cooked
3 C (about 3 large) tomatoes, coarsely chopped


1. Cook pasta according to directions—but do not add salt to water. Drain and cool.

2. In large bowl, stir together yogurt, mustard, and herb seasoning.

3. Add pasta, celery, and green onion, and mix well. Chill for at least 2 hours.

4. Just before serving, carefully stir in shrimp and tomatoes.
BACONY BARLEY SALAD WITH MARINATED SHRIMP


Reprinted from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less by Jim Romanoff and the Editors of EatingWell Magazine

Makes 4 servings, 1¾ cups each.
Active Minutes: 40
Total: 40 minutes

Here's a great example of how to cook a healthy dish in minutes -- simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.

3 strips bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick-cooking barley
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
1/3 cup lime juice
2 cups cherry tomatoes, halved
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1 avocado, peeled and diced


1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

3. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.
CAESAR - ORANGE CAESAR SALAD
Makes 12 servings
2 teaspoons anchovy paste 
1/4 cup Dijon mustard 
1/4 cup finely chopped garlic, divided
1-1/2 quarts Florida Orange Juice, divided
1-1/2 cups olive oil
3 cups Florida Grapefruit Juice 
1/2 cup lime juice
2 teaspoons Old Bay® Seasoning
96 Peeled and deveined 21/25 count shrimp (2-1/2 pounds)
48 cups cleaned and cut Romaine lettuce, 1"x1" (3 pounds) 
6 cups seasoned croutons
1 quart Florida Orange Sections (2-1/4 pounds)
3/4 cup grated Parmesan cheese


To prepare the dressing, combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth. While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.

To prepare the marinade, combine the Florida Grapefruit Juice, lime juice, Old
Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.

To prepare each salad, grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate. Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
HAZELNUT-SHRIMP SALAD
Yield: 4 servings.
2 lbs. shrimp, cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup roasted & chopped Oregon hazelnuts
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dill weed
3 tablespoons lemon juice
2 ripe avocados
lemon wedges
lettuce


Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill.

Peel and slice avocado; brush with remaining lemon juice.

Arrange avocado, salad and lemon wedges on lettuce-lined serving plate.

Sprinkle remaining hazelnuts on shrimp salad.
PASTA, PEAS AND SHRIMP SALAD
Yield: 8 servings
Ingredients: 
12 ounces fresh or frozen peeled and deveined medium-sized shrimp 
8 ounces dried rotini pasta (optional: may use other pasta shapes like radiatore or gemelli) 
1 6-ounce package of frozen snow peas 
1 red sweet bell pepper, seeded and chopped 
4 green onions, sliced 
1/4 cup white-wine vinegar 
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce 
1/4 teaspoon crushed red pepper 
Nonfat cooking spray

 
Directions:
1. Thaw shrimp if frozen. 

2. Cook pasta according to package instructions. Add snow peas to pasta water about 1 minute before pasta is done cooking. Drain in a colander then return pasta and peas to the pot. 

3. Add bell pepper and green onions and toss well. Cover and set aside. 

4. Place vinegar, oil, soy sauce and red pepper in an airtight container, cover, then shake to combine ingredients for vinaigrette. 

5. Spray skillet with cooking spray and heat over medium-high heat. Add shrimp and cook until opaque. 

6. Place pasta mixture in a large serving bowl. Add shrimp and toss well. Drizzle vinaigrette then toss until well coated then serve. 
PINEAPPLE AND HONEYDEW SALAD WITH HONEY MUSTARD AND LIME MARINATED SHRIMP


Serves 4
Five 5 A Day servings
Ingredients
1/3 lb large shrimp, peeled, deveined, cooked with tails left on
1/2 cup pineapple juice
1/2 cup sweet onion, minced
3 Tbsp honey mustard
2 Tbsp lime juice
2 Tbsp fresh mint, chopped
1/4 tsp salt
1/2 tsp pepper
8 cup mixed baby salad greens
1/2 cup pineapple, peeled, cored, cut into ½ inch thick wedges
1/2 honeydew melon, peeled, seeded, cut into ½ inch thick wedges
1/2 English cucumber, thinly sliced diagonally


In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper.

Place shrimp in another bowl; add ¼ cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade.

To serve, place bed of greens on each of 4 plates.

Arrange pineapple, honeydew melon and cucumber on top of greens.

Top with shrimp and drizzle salads with remaining marinade.
Serve immediately.
ROCK SHRIMP SALAD
6 servings
2 pounds rock shrimp
1 can (16 ounces) cut green beans, drained
1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
Marinade (see below)
Salad Greens

Marinade
1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper


Combine all ingredients and mix thoroughly.
 
Step One: To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein.

Step Two: To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain.

Step Three: Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens.

SHRIMP AND CELERY SALAD


The South Beach Diet Quick & Easy Cookbook
by Arthur Agatston, MD
Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. In later phases, spoon it onto toasted whole-grain bread for a heavenly open-faced sandwich.
Makes 4 (1½-cup) servings
Prep Time: 15 minutes
½ cup reduced-fat sour cream
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1½ teaspoons curry powder
¼ teaspoon salt
1½ pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced


Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl.

Add shrimp, celery, and cucumber; toss gently to coat.

Refrigerate until ready to serve.
SHRIMP & LOBSTER SALAD WITH ORANGE VINAIGRETTE
Yield: 6-8 Servings
Orange Vinaigrette
1/4 Cup Orange juice -- fresh
2 Tablespoons Red Wine Vinegar
1 Tablespoon Dijon Mustard
Pepper -- to taste
1 Cup Salad Oil
           
Salad
1 Pound Lobster Meat; Cooked -- sliced
1 Pound Shrimp -- cooked
1 Whole Papaya -- julienne
1 Whole Cantaloupe or Mango -- (small) in Balls
           
2 Whole Tomatoes -- diced
2 Tablespoons Fresh Dill -- chopped
2 Tablespoons Fresh Chives -- chopped
1 Tablespoon Ginger Root -- minced
           
Presentation
Watercress
Radicchio
Bibb lettuce


[1) Whisk Orange juice & Vinegar together; Add Mustard.....Slowly add oil while whisking. Season with Pepper to taste.

[2) Toss Lobster, Shrimp, Papaya and Cantalope separately in some of Vinaigrette.

[3) Arrange Bibb lettuce or Watercress on plate with radicchio. Arrange salad on plate with diced tomatoes. Sprinkle with dill, chives and ginger.
 
SHRIMP SALAD WITH DRIED CHERRIES
Makes 4 main course servings.
Dressing:
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarse-ground Dijon mustard
1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
1/4 teaspoon salt

Salad:
4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3/4 cup dried tart cherries
1/4 cup sliced green onions


For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed.

Refrigerate while preparing salad.

For the salad, divide salad greens evenly between 4 plates.

Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens.

Drizzle with dressing.
Serve immediately.
THAI SHRIMP AND MANGO SALAD
(Yam Koong Ma Muang)
Serving Size: 6  

Source: Adapted from The Horizon Cookbook and Illustrated History of Eating and Drinking through the Ages (1968)
2 Large Green or Red Sweet Peppers -- `
2 Each Mangos
as needed Lemon Juice
2 Pounds Medium Shrimp
2 Tablespoons Peanut or Sesame Oil
2 Cloves Garlic -- minced
2 Tablespoons Shallot -- minced
1/2 Teaspoon Anchovy Paste
1 Tablespoon Soy Sauce
2 Tablespoons Peanuts, Dry-roasted Unsalted -- crushed
1 1/2 Cups Coconut Cream -- see below
2 Each Red or Green Chili Peppers -- chopped fine
or 2 Teaspoons Dried, Crushed Red Pepper


1) Hold peppers on a fork over a flame, turning slowly until all the skin is charred. Peel off skin, remove seeds and white inner filaments and slice peppers into thin strips.

2) Peel mangos and cut into thin strips. Sprinkle with some lemon juice.

3) Broil shrimps until done (about 7-8 minutes) turning once. Shell, devein and cut each into 4 slices.

4) Combine shrimp, mango and peppers in a bowl.

5) Heat oil and saute garlic and shallots until golden brown. When done, add to the shrimp mixture.

6) Blend anchovy paste and soy sauce, add to the shrimp mixture and toss lightly.

7) Sprinkle with peanuts, then add the coconut cream gradually until all ingredients are coated.

8) Season to taste with additional soy sauce and/or anchovy paste. Garnish with the chili peppers and serve at room temperature.

Serving Ideas : If mangoes are not available, you can use 2 medium size apples: peel, core, slice and sprinkle with lemon juice.

NOTES : TO MAKE YOUR OWN COCONUT CREAM:
Grate white meat of 2 coconuts or 2 cups UNsweetened shredded coconut.
Place in 2 cups scalded milk. Let steep in hot milk for 20 minutes. Strain through cheesecloth, pressing all liquid out of coconut meat.
SWORDFISH SALAD
Yield: 6 servings
2 pounds Florida swordfish fillets
   alternatives: Florida mahi-mahi or shark
1/4 cup chopped green onions
2 teaspoons cilantro, chopped
1/4 cup olive oil
1/2 teaspoon dried basil
3 tablespoons wine vinegar
1/2 teaspoon salt
2 tablespoons capers
1/2 teaspoon white pepper
3 garlic cloves, minced Salad greens

 
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily.

Remove from heat and transfer to a cool plate; set aside.
Combine remaining ingredients, except salad greens.

Mix well and put in a flat-bottom container with a lid.

Place fish in a single layer in marinade and close lid tightly; chill two hours.

Remove fish from marinade and arrange on salad greens.
TUNA MACARONI SALAD
4 Servings, about 1-1/2 cups each
Preparation Time: 15 Minutes
Cooking Time: 8 To 10 Minutes
Elbow macaroni, uncooked 1 cup
Canned tuna, water-pack, drained 2 6-ounce cans
Eggs, hard cooked, finely diced 4
Celery, chopped 1/4 cup
Carrots grated 3/4 cup
Salad dressing, mayonnaise-type 1/2 cup
Onion, minced 2 tablespoons
Pepper 1/4 teaspoon


1. Place water in large saucepan and bring to boil. Add macaroni and cook until tender, about 6 to 8 minutes. Drain.

2. Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.

3. Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.

4. Chill until ready to serve.
TUNA SALAD WITH BEETS AND POTATOES
 

Beet, Potato, and Tuna Salad
We also serve this dish as an entree, following a soup.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4

Ingredients
4 medium potatoes (we prefer Yukon Gold), scrubbed
4 medium beets, scrubbed
1 medium onion, thinly sliced
2 cans (6 ounces) Italian tuna fish packed in oil, drained
4 tablespoons extra virgin olive oil
4 tablespoons chopped flat-leaf parsley
2 tablespoons white wine vinegar
2 teaspoons mustard (we like Coleman's)
Salt and black pepper


Directions
Place the potatoes in a medium pot and cover with cold water. Bring to a boil over high heat.

Place the beets in another medium pot and cover with cold water. Bring to a boil over high heat.
(We use separate pots so the red beets will not discolor the potatoes.)

Cook both until tender, about 20 minutes.

Drain the beets and potatoes and set aside until they are cool enough to handle.

Peel and slice the beets and potatoes.

In a serving bowl, combine the beets and potatoes with the onion, tuna fish, oil, parsley, vinegar, and mustard, season with salt and pepper, and serve at room temperature.
TUNA, MEDITERRANEAN TUNA SALAD
Give tuna salad an upscale flavor with cherries, green beans and carrots.
Makes 4 main-course servings (1 cup each).
Ingredients
2 (6-ounce) cans white tuna in water, drained and flaked
1 cup cut green beans, cooked and drained
3/4 cup dried tart cherries
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup bottled balsamic vinaigrette salad dressing
1/2 cup crumbled feta cheese
1 tablespoon Dijon mustard
1/4 cup pine nuts, toasted
Salad greens


Directions
Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.
TUNA, MEDITERRANEAN TUNA SALAD
Give tuna salad an upscale flavor with cherries, green beans and carrots.
Makes 4 main-course servings (1 cup each).
Ingredients
2 (6-ounce) cans white tuna in water, drained and flaked
1 cup cut green beans, cooked and drained
3/4 cup dried tart cherries
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup bottled balsamic vinaigrette salad dressing
1/2 cup crumbled feta cheese
1 tablespoon Dijon mustard
1/4 cup pine nuts, toasted
Salad greens


Directions
Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.
TUNA PASTA SALAD
4 Servings, about 1-1/2 cups each
Preparation Time: 25 Minutes
Cooking Time: 8 Minutes
Macaroni, uncooked 2 cups
Tuna, canned, water-pack, 2 6-1/2 ounce cans
Zucchini, chopped 1/2 cup
Carrots sliced 1/4 cup
Onion, diced 1/3 cups
Salad dressing, mayonnaise-type 1/4 cup


1. Cook macaroni according to package directions. Drain.

2. Drain tuna.

3. Wash vegetables. Chop zucchini ; slice carrots into thin slices; dice onions.

4. Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing.

5. Chill until ready to serve.
TUNA AND VEGETABLE SALAD
12 Best Foods Cookbook by Dana Jacobi
It is hard to believe lemon juice is the only dressing on this fat-free salad, or that 1 serving includes nearly 3 USDA-size servings of raw vegetables. Do not use a food processor for chopping the veggies. It tears them, making the salad too wet. Chopping them by hand also gives you time to appreciate their bright colors.
Makes 3 savings
1 small carrot, thinly sliced and chopped
1 small rib celery, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1/2 medium red bell pepper, seeded and finely chopped
1/2 cup finelychopped broccoli florets
1/2 small red onion, finely chopped
1 (6-ounce) can water-packed light tuna, drained
Juice of 1 large lemon
Salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley


In a mixing bowl, combine the carrot, celery, green and red bell peppers, broccoli, and onion.

Add the tuna and lemon juice and mix with a fork, breaking up the tuna into small flakes.

Season to taste with salt and pepper.

Mix in the parsley.

Serve immediately or refrigerate for up to 2 days.
CRUNCHY TUNA SALAD


This is an official 5 a Day recipe, and provides four people with 1½ servings of vegetables each
Serves 4
¼ cup bulgur
½ cup plain low fat yogurt
1 Tbsp. lemon juice
2 Tbsp. thinly sliced green onion
1 medium tomato, seeded and diced
2 cups lettuce greens
½ cup hot water
1 Tbsp. chopped fresh mint or 2 tsp. dried mint, crushed
1 Tbsp. Dijon mustard
1 6-½ or 7 oz. can water packed tuna, drained
1 cup diced zucchini or cucumber

 
In a medium bowl, combine bulgur and water.
Let stand 30 minutes. Drain well.

Stir yogurt, mint, lemon juice, mustard and green onion into bulgur.

Add tuna, tomato and zucchini or cucumber.

Stir gently to break up tuna and coat with yogurt mixture.

To serve, line small. plates with lettuce leaves and top with tuna mixture.
BETTER THAN DELI TUNA SALAD
The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss by Stephen Gullo
Prep: 10 minutes
Makes 1 serving (1 1/2 cups)
Fresher, leaner, and full of crunch -- you'll swear off deli tuna salad after enjoying this slimmed-down version. Serve on a bed of crisp mixed greens spritzed with lemon juice or balsamic vinegar, or spread the salad on GG Scandinavian Bran Crispbreads.


1 can (3 ounces) water-packed tuna, drained and flaked
1 hard-cooked egg white, chopped
1/4 cup each finely chopped red and green bell peppers
1/4 cup chopped celery
2 to 3 tablespoons chopped dill pickle
1 1/2 tablespoons light mayonnaise
1 tablespoon chopped red onion
Salt and freshly ground pepper to taste


In a salad bowl, combine all ingredients and stir with a fork to blend well.

Serve immediately, or cover and refrigerate until ready to serve.
TUNA, TAILGATIN' TUNA SALAD
Serves: 6 - 8
 

Ingredients:
1 pouch (7 ounces) StarKist Premium Chunk White Albacore Tuna 
4 cups (12 ounces) multicolored rotini pasta, dry 
2 cups bottled, ranch dressing 
1/2 cup diced red onion 
1 cup diced celery 
1 cup diced carrots (optional) 
1 tsp. salt 
1/2 tsp. pepper 
1 can (2 ounces) olives, sliced and drained (optional) 
 

Directions: 
Cook rotini pasta according to directions on package.

Add remaining ingredients and mix thoroughly.