Seafood Salad with Oranges Recipe

The Hale Groves Team

Cartwheel citrus slices lend stylish pizzazz to this salad place. To make the cartwheels, use a zester to etch a strip down the side of the whole fruit from the stem end to the blossom end. Then etch a strip on the opposite side of the fruit. Repeat at regular intervals around the fruit, than slice the fruit.


 Chinese cabbage leaves
4 cups shredded romaine or iceberg lettuce
2 8-ounce packages frozen, crab-flavored fish pieces, thawed and cut into 1 inch pieces or two 8-ounce packages frozen, peeled cooked shrimp, thawed
Hale oranges, peeled, sectioned and seeded
1 small avocado, halved, seeded, peeled, and sliced (optional)
½ cup Thousand Island dressing 
Hale oranges slices (optional)
Lime slices (optional)
Fresh thyme sprigs (optional)


Line 4 salad plates with Chinese cabbage leaves. Pile shredded romaine or iceberg lettuce in the center of each plate.  Place crab-flavored fish pieces or shrimp atop the shredded lettuce. Arrange orange sections and, if desired, avocado slices on the sides of each salad. Spoon dressing over salads. If desired, garnish with orange and lime slices and thyme.

YIELD:  4 main course dishes.



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