Salad:
1/2 lb. PanaPesca® Crab Meat
1/2 lb. PanaPesca® Krill
1 head iceberg lettuce, shredded
1/4 English cucumber, thinly sliced
1 ripe avocado, peeled, pitted and sliced
2 hard-boiled eggs, quartered
8 red or yellow cherry tomatoes
1 tbsp finely chopped fresh parsley
1 lemon, sliced into eighths
Dressing:
2/3 cup mayonnaise
1/3 bottled chili sauce
2 tbsp sweet green pickle relish
Salt and freshly ground pepper
1. In a small bowl, combine the mayonnaise, chili sauce, and relish. Season to taste. Cover and refrigerate until required.
2. Combine lettuce and cucumber in a single large bowl, or in individual salad plates. Mound crab and krill in the center, and arrange avocado slices, egg quarters and tomatoes in a radial pattern. Dressing should be drizzled in rings around the greens.
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3. Salad should be tossed at the table, and garnished with lemon wedges.
Yield: 4 servings
Adapted from:
Dianne Rossen Worthington, Diner: The Best of Casual American Cooking (Menlo Park, CA: Sunset Publishing, 1995), p. 57.
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