Prep:
20 min
|
Cook:
10 min
Hidden Valley® Seafood Delight
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Servings: 6–8
Rated 4.6364/5
based on 11 customer reviews
Ingredients (9)
-
4 cups romaine lettuce leaves
-
2 avocados, peeled, pitted and diced
-
juice of 1 lemon
-
1 pound cooked shrimp, peeled and deveined
-
2½ cups imitation crab
-
2 cucumbers, peeled and diced
-
2 tomatoes, seeded and diced
-
1 can (3.8 ounces) sliced black olives, drained
-
Steps (3)
-
Step 1Line a salad bowl with the lettuce leaves.
-
Step 2In a large bowl, toss the avocado with the lemon juice to prevent discoloring, then gently fold in the shrimp, crab, cucumbers, tomatoes and olives. Toss with just enough dressing to evenly coat.
-
Step 3Arrange the salad on top of the lettuce leaves. Serve with the remaining dressing on the side.
-
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Hidden Valley® Seafood Delight
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
Ingredients (9)
-
4 cups romaine lettuce leaves
-
2 avocados, peeled, pitted and diced
-
juice of 1 lemon
-
1 pound cooked shrimp, peeled and deveined
-
2½ cups imitation crab
-
2 cucumbers, peeled and diced
-
2 tomatoes, seeded and diced
-
1 can (3.8 ounces) sliced black olives, drained
-
Hidden Valley® Seafood Delight
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
