{"id":509686,"date":"2010-04-03T12:14:06","date_gmt":"2010-04-03T16:14:06","guid":{"rendered":"http:\/\/www.marksdailyapple.com\/?p=11831"},"modified":"2010-04-03T12:14:06","modified_gmt":"2010-04-03T16:14:06","slug":"zesty-lemon-lime-seafood-salad-with-homemade-salsa","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/509686","title":{"rendered":"Zesty Lemon-Lime Seafood Salad with Homemade Salsa"},"content":{"rendered":"

\"seafoodsalad\"For most people, the word \u201csalad\u201d brings to mind a simple bowl of lettuce drizzled in dressing. As we suspected, however, you all are not most people. The dozens of salad recipes pouring in for the Primal Blueprint Cookbook Contest<\/a> have proven you\u2019re a bold bunch when it comes to salad-making and your creative combinations have been inspiring and mouth-watering.<\/p>\n

This open-minded approach to salad is exactly what we loved about Michelle DeLorenzo\u2019s Lemon-Lime Seafood Salad.\u00a0 She made seafood the star, bedded it on a layer of dark greens and avocado and got rid of dressing entirely in favor of a zesty salsa.<\/p>\n

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Michelle admits this is her favorite salad not only because it\u2019s a flavorful protein boost, but also because she loves making people at work jealous with her salad creations. \u201cIt encourages them to make salads for lunch themselves,\u201d she explains, \u201cinstead of hitting the truly frightening cafeteria.\u201d<\/p>\n

The seafood in Michelle\u2019s salad has a fresh, light flavor from lemon and herbs, and a spicy kick from red pepper flakes and Tabasco. Sort of like ceviche<\/a>, except for the seafood is fully cooked. The easiest cooking method for the shrimp<\/a> and scallops in the salad is a quick saut\u00e9 in oil or butter. As for the crab, fresh, cooked crabmeat can be bought at the seafood counter and is the most flavorful, but also the most expensive. Pasteurized, canned crab meat is usually less expensive, but some brands have a flavor that is a little fishy. Just make sure you don\u2019t use imitation crab<\/a>, which really isn\u2019t crab at all.<\/p>\n

The salsa Michelle uses as a dressing is a straightforward blend of tomato, garlic, onion and cilantro, but roasting the tomatoes beforehand gives the salsa a richer flavor than simply using raw tomatoes. Roasting is also a good way to coax flavor out of tomatoes that aren\u2019t quite in season yet.<\/p>\n

The seafood combination in this salad tastes decadent but not heavy, the salsa is fresh and lively, and a garnish of creamy avocado sends the flavor combination right over the top. Luckily, Michelle\u2019s recipe serves four, so you just might have enough to share with those jealous co-workers\u2026<\/p>\n

Servings: 4
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Salad Ingredients:<\/strong><\/p>\n

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