Seafood Louis Salad with Tangy Dressing

Recipe Collection: Salads

Seafood Louis Salad with Tangy Dressing is a refreshing pescatarian dish that combines succulent crab and shrimp with crisp greens. This American classic is perfect for a light lunch or an elegant appetizer, featuring a rich dressing that balances the seafood's natural sweetness.

With its vibrant flavors and textures, this salad is versatile enough for any occasion, whether served as a starter or a main dish. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious seafood salad!

Overview

This Zesty Crab and Shrimp Louis Salad is a refreshing and luxurious dish that combines the best of the sea with fresh, crisp greens. Enhanced with a creamy, tangy dressing, this salad is perfect for a light lunch or an elegant appetizer. The combination of crab and shrimp with the zesty dressing creates a delightful balance of flavors and textures.

Diet Type

Pescatarian

Allergies

Shellfish, Eggs

Cuisine

American

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 4 Large eggs, peeled
• 1 Head iceberg lettuce, shredded
• 8 Whole cherry tomatoes, divided
• 1 Whole avocado, peeled
• 0.25 Whole cucumber, sliced
• 0.5 Pounds (lb) crabmeat
• 8 Ounces (oz) cooked shrimp
• 0.67 Cups mayonnaise
• 0.33 Cups hot chili sauce
• 2 Tablespoons (tbsp) sweet pickle relish
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Tablespoon (tbsp) fresh parsley, chopped
• 1 Whole lemon, divided, for garnish

Steps

1. Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover the saucepan, remove it from heat, and let the eggs stand in the hot water for 10 to 12 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and chop them.
2. Assemble the Salad: Evenly divide the shredded lettuce, divided cherry tomatoes, sliced avocado, sliced cucumber, and peeled eggs among four salad plates. Top each plate with equal portions of crabmeat and cooked shrimp.
3. Make the Dressing: In a small bowl, whisk together the mayonnaise, hot chili sauce, and sweet pickle relish. Season the dressing with salt and pepper to taste.
4. Dress the Salad: Drizzle the prepared dressing over each salad. Garnish with chopped fresh parsley and lemon wedges.
5. Serve: Serve immediately, allowing guests to squeeze fresh lemon juice over their salads for an extra burst of flavor. Enjoy this delightful and refreshing seafood salad!

Enjoy your homemade Seafood Louis Salad with Tangy Dressing!