Fruit & Fish Salad Plate Recipe
Ingredients
1 1/2 c. cold cooked white rice 375 mL
1/2 c. finely chopped green onion 125 mL
1/2 c. finely chopped green pepper 125 mL
1/2 c. finely chopped celery 125 mL
1/4 c. mayonnaise 50 mL
1/4 c. sour cream 50 mL
1 Tbsp. lemon or lime juice 15 mL
2 tsp. curry powder 10 mL
1/4 tsp. ground ginger 1 mL
1/8 tsp. salt 0.5 mL
1/8 tsp. white pepper 0.5 mL
2 c. cold cooked prawns/shrimp/crab/salmon chunks 500 mL
4 large fresh peaches
Crisp salad greens
Directions
In a large bowl combine the cold rice, green onions, green pepper and celery.
Toss together to combine.
In another bowl, stir together the mayonnaise, sour cream, lemon juice, curry powder, ginger, salt and pepper.
Make sure that the dressing is very well combined before mixing it with the rice mixture in the large bowl.
Gently mix in the prawns/shrimp/other seafood and cover; refrigerate for several hours.
To serve, halve the peaches; discard the pits and peel.
Arrange salad greens on 4 individual plates; top each with 2 peach halves and spoon the cold fish mixture evenly between all the peach halves.
Mound each one attractively and garnish with parsley or other vegetables.
Toss together to combine.
In another bowl, stir together the mayonnaise, sour cream, lemon juice, curry powder, ginger, salt and pepper.
Make sure that the dressing is very well combined before mixing it with the rice mixture in the large bowl.
Gently mix in the prawns/shrimp/other seafood and cover; refrigerate for several hours.
To serve, halve the peaches; discard the pits and peel.
Arrange salad greens on 4 individual plates; top each with 2 peach halves and spoon the cold fish mixture evenly between all the peach halves.
Mound each one attractively and garnish with parsley or other vegetables.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
