Summer Seafood Salad

Summer Seafood Salad Recipe - Rice, Water Chestnuts, Celery, Green Onions, and More

Region / culture: USA | Servings: 4

Introduction

Summer Seafood Salad is a refreshing and light dish that is perfect for warm weather. This salad is packed with flavor and nutrients, making it a great option for a healthy meal. With a combination of rice, seafood, and fresh vegetables, this salad is sure to be a hit at any summer gathering.

History

Seafood salads have been enjoyed for centuries, with variations found in many different cultures around the world. The combination of seafood, rice, and vegetables in a salad is a popular choice for a light and nutritious meal. This particular recipe for Summer Seafood Salad is a modern twist on the classic seafood salad, incorporating fresh ingredients and bold flavors.

Ingredients

2 cups cooked rice, cooled to room temperature
0.5 lb (227 g) cooked crab meat
1 x 8 oz (227 g) can sliced water chestnuts, drained
0.5 cup sliced celery
0.25 cup sliced green onions
0.25 cup plain nonfat yogurt
0.25 cup sour cream
1 tbsp lemon juice
0.25 tsp hot pepper sauce
0.25 tsp salt
lettuce leaves
tomato wedges for garnish

How to prepare

In a large mixing bowl, combine rice, crab meat, water chestnuts, celery, and onions.
In a small bowl, combine yogurt, sour cream, lemon juice, pepper sauce, and salt; blend well.
Pour the yogurt mixture over the rice mixture and toss lightly.
Serve on lettuce leaves and garnish with tomato wedges.

Variations

Substitute the crab meat with shrimp or lobster for a different flavor.
Add in your favorite herbs or spices for a unique twist.

Cooking Tips & Tricks

Be sure to cook the rice ahead of time and allow it to cool to room temperature before adding it to the salad.

- Use fresh seafood for the best flavor, such as crab meat or shrimp.

- Feel free to customize the salad with your favorite vegetables or herbs for added flavor.

Serving Suggestions

Serve this Summer Seafood Salad as a light lunch or dinner option. It can also be served as a side dish at a barbecue or picnic.

Cooking Techniques

Be sure to cook the rice according to package instructions for the best results.

- Mix the dressing ingredients separately before adding them to the salad for even distribution.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a tangier flavor.

- Substitute the water chestnuts with sliced almonds for added crunch.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to add the dressing right before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve this salad on a bed of lettuce leaves and garnish with tomato wedges for a beautiful presentation. You can also sprinkle some fresh herbs on top for added color.

Pairing Recommendations

This Summer Seafood Salad pairs well with a crisp white wine or a light beer. It also goes well with a side of crusty bread or crackers.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Total Fat: 2g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This salad is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains seafood and dairy.

Summary

This Summer Seafood Salad is a well-balanced meal, providing a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious option for a summer meal.

Summary

Summer Seafood Salad is a delicious and nutritious dish that is perfect for warm weather. Packed with flavor and nutrients, this salad is sure to be a hit at any summer gathering. Enjoy this light and refreshing salad as a main dish or side at your next summer meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Margaret at her beach house. As soon as I arrived, she greeted me with a big smile and a bowl of her famous Summer Seafood Salad.

I had never tasted anything like it before. The combination of fresh seafood, crisp vegetables, and tangy dressing was simply divine. I begged Margaret to share her recipe with me, and she graciously agreed.

As we sat on her porch, overlooking the sparkling ocean, Margaret began to tell me the story behind the recipe. She explained that she had learned it from her own grandmother, who had passed it down through the generations. The secret, she said, was in the dressing – a simple mixture of lemon juice, olive oil, and herbs that brought out the flavors of the seafood.

I listened intently as Margaret described the process of preparing the salad. She showed me how to cook the shrimp and crab just right, so they were tender and juicy. She also shared her tips for selecting the freshest ingredients, from the sweetest cherry tomatoes to the crunchiest cucumbers.

After a few hours of chatting and cooking together, the salad was finally ready. We sat down at the table and dug in, savoring every bite. I could taste the love and care that had gone into making this dish, and I knew that I had to learn how to make it myself.

When I returned home, I immediately set to work recreating Margaret's Summer Seafood Salad. I followed her instructions carefully, chopping, mixing, and marinating with precision. As the salad came together, I could almost hear Margaret's voice guiding me through each step.

When it was finally finished, I took a hesitant bite, hoping that it would live up to the memory of that first taste at the beach house. And to my delight, it did. The flavors were just as bright and fresh, the seafood just as tender and flavorful.

From that day on, Margaret's Summer Seafood Salad became a staple in my recipe collection. I made it for family gatherings, potlucks, and even just for myself on lazy summer afternoons. Each time I prepared it, I thought of Margaret and the special bond we shared over this delicious dish.

Over the years, I have added my own twists and variations to the recipe, experimenting with different herbs, spices, and seafood combinations. But no matter how I change it up, the essence of Margaret's original creation always shines through.

Now, as I stand in my kitchen, preparing this salad once again, I can't help but smile at the memories it brings back. The laughter, the shared moments, the simple joy of good food and good company. Margaret may be gone now, but her spirit lives on in every bite of this Summer Seafood Salad.

And as I take my first taste of the finished dish, I am filled with gratitude for the gift she gave me that day at the beach house. The gift of a recipe, yes, but also the gift of friendship, love, and the joy of sharing good food with those we care about.

So here's to you, Margaret, wherever you are. Thank you for teaching me how to make this delicious salad, and for showing me the true meaning of hospitality and generosity. I will always cherish the memories we shared, and the recipe that brought us together. Cheers to you, my dear friend, and to the magic of Summer Seafood Salad.