Seafood Layered Salad recipe

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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

Nutrition Info

669.2 calories
carbohydrate: 17.3 g
cholesterol: 30 mg
fat: 63.4 g
fiber: 6.7 g
protein: 13.4 g
saturatedFat: 8.9 g
servingSize: -
sodium: 1205.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 salads

Recipe Note

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.

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