A few weeks ago Kara and I went to a class at Dave’s Specialty Foods along with Jen, Cristina and about 35 other women. I love going to cooking demos because we learn a lot and we leave feeling inspired. Plus, random Tuesdays with friends, food and wine are my absolute favorite!
At ‘Girls Night Out,’ Dave made us a cheese tray, a fish salad similar to this, chicken with goat cheese and sun-dried tomato and truffles. The fish salad…with the variety of fruits and veggies…especially wowed both Kara and me so we knew we had to recreate it at home.
The fish salad Dave made had potatoes in it. Although I liked the potatoes in the salad while I was eating it, we decided they were not necessary for our version. For one we just didn’t need the carbs…and two, we did not want to take the time to cook the potatoes. #lazy. Believe me, we did not miss the potatoes at all! But if you feel like it does need a carb component, try serving it with crackers on the side for dippers. Can’t wait to make this healthy fish salad again!
Here’s what you’ll need
In a large bowl, combine crab, salmon, shrimp, fruits and veggie. Everything except the avocado
Add the frozen oj concentrate next
In another bowl, whisk together oil, apple cider vinegar & white wine vinegar. Season with s&p
Add half first and toss gently. Add the other half if needed
Carefully fold in the diced avocado being careful not to smash it
So fresh and healthy! Love it!
Yield: 4-6 servings
Ingredients
½ pound large cooked shrimp, tails removed and diced
½ pound salmon, oven cooked and shredded
1 5-ounce can lump crab, drained
1 avocado, cubed
1 mango, diced
½ cup pineapple, small cubes
1 cup green beans, small dice
3-4 tablespoons frozen orange juice concentrate
For the Dressing
¼ cup olive oil
1/8 cup apple cider vinegar
1/8 cup white wine vinegar
salt and pepper to taste
Directions
In a large bowl, combine shrimp, salmon, lump crab, mango, pineapple and green beans. Add orange juice concentrate and gently stir together until well incorporated.
In a small bowl, whisk together olive oil, apple cider vinegar and white wine vinegar. Season with salt and pepper to taste.
Pour half of the dressing over the fish salad and lightly toss. Taste test and add the other half, if necessary. Add the cubed avocado last so as not to smash it. Gently fold all the ingredients together.
Serve immediately.
Source: adapted from our class at Dave’s Specialty Foods
