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Seafood Salad

Perfect luncheon entree.
Servings 4
Prep Time

Ingredients

  • 2 cups cooked seafood
  • 1 1/2 cups sliced celery
  • 1/2 cup slivered almonds toasted
  • 2 sliced green onions including some tops
  • 1/2 cup mayonnaise
  • 1/4 tsp Salt
  • 1 tbsp Lemon Juice
  • 4 lettuce cups avocado or pineapple halves or hollowed tomatoes
  • hard-cooked egg wedges, radish roses, cherry tomatoes, toasted almond

Instructions

  1. Combine seafood, celery, almonds and onions. Combine mayonnaise, salt and lemon juice; fold into seafood. Refrigerate, covered, several hours.
  2. To Serve: Spoon into lettuce cups. Garnish with one or more of the following: hard-cooked egg wedges, radish roses, cherry tomatoes, or toasted almonds.
  3. Variations: Add 1 cup drained pineapple chunks. Add 1 cup cooked rosamarina, rice or macaroni shells.
  4. Tips: 1 (6 ounce) package frozen shrimp or crab equals 1 cup 1 (6 ounce) can crab equals 1 cup 1 (14 3/4 ounce) can salmon, drained equals about 2 cups