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!
- 1/2 lb large cooked shrimp, tails removed and diced
- 1/2 lb salmon, oven cooked and shredded
- 1 5 oz can lump crab, drained
- 1 avocado, cubed
- 1 mango, diced
- 1/2 cup pineapple, small cubes
- 1 cup green beans, small dice
- 3-4 tbsp frozen orange juice concentrate
For the Dressing
- 1/4 cup olive oil
- 1/8 cup apple cider vinegar
- 1/8 cup white wine vinegar
- salt and pepper to taste
- 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.