Salad: Crab and Shrimp Louis
iceberg lettuce, shredded
cucumber, thinly sliced
avocado - peeled, pitted and sliced
cherry tomatoes, halved
hot chile sauce
sweet pickle relish
salt and pepper to taste
chopped fresh parsley
lemon - cut into wedges, for garnish
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
You might also like
Rate & Review