Seafood Salad
“I think about Paris when I’m high on red wine, I wish I could jump on a plane. And so many nights I just dream of the ocean. God, I wish I was sailin’ again.” – Changes in Latitudes, Changes in Attitudes by Jimmy Buffett.
Let me be the first to admit that I don’t need to be intoxicated or asleep in bed to want to be someplace else this time of year. The holidays are over, the weather is cold and damp, and the next exciting thing we have to look forward to is summer. Please, I mean no disrespect to the Groundhog, St. Valentine, St. Patrick, or the Easter Bunny. You all are great, really. But by now, I am ready to put away my heavy coat, enjoy warmer weather, and bask in the sunlight after 5:00pm.
And since I can’t physically be someplace warm (current parental responsibilities make it prohibitive), I decided to escape through my cooking. So the ocean, the tropics, the sunshine, and summertime inspired this next dish: my version of SEAFOOD SALAD. It is sort of a cross between ceviche and crab salad. Refreshing and light, this salad comes together quickly and makes the perfect dish to take to work on a cold, rainy day when you want a little sunshine in your lunchbox. And if you hold this salad up to your ear, you can almost hear the waves crashing on the shore. Tropical island cocktails are up to your discretion.
Ingredients
- 2 15oz Cans of Hearts of Palm (chopped)
- ¼ Cup Celery (diced)
- ¼ Cup Red Bell Pepper (diced)
- 1-2 Scallions (sliced thin)
- ½ Cup Mango (diced)
- 1 Tbs. Fresh Parsley (minced)
- 1 Tbs. Fresh Cilantro (minced)
- ¼ Cup Vegan Mayo
- 1 Tsp. Kelp Powder
- ¼ Tsp. Old Bay Seasoning
- ¼ Tsp. Onion Powder
- ¼ Tsp. Garlic Powder
- 1 Tbs. Lemon or Lime Juice
- 2 Tbs. Water
- Salt & Pepper to your taste
Instructions
In a large mixing bowl, add in your mayonnaise, kelp powder, Old Bay, onion powder, garlic powder, citrus juice, and water. Whisk to combine thoroughly. You may want to add a splash more water if you like your dressing to be on the thinner side. Adjust the dressing to your taste with salt and pepper. Then add in the remaining vegetables, fruit, and herbs. Toss the salad well to evenly coat these additional ingredients.
http://www.grassfedcarnivore.com/seafood-salad/Serve the salad over a bed of greens with your favorite salad fixings or place in a martini glass with a slice of lime for an added touch of fancy. Either way, you will soon be transported someplace warmer with a lot more sunshine. So, while it may be cold and rainy, turn up the furnace, put on your swimsuit and flip-flops, crank up the Jimmy Buffett on your radio, and enjoy a taste of the summer. Just don’t forget the bamboo umbrellas. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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