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Seashore Summertime Salad

Written By Pam Brandon and Anne-Marie Denicole On July 22, 2009

Divas of dishSummertime, and the livin’ is easy with this bowl of big shrimp, sweet crab, peppery watercress, a zing of fresh red onion and a backbeat of  basil and mint. 

The dressing plays along, a simple harmony of lemon juice and olive oil hitting just the right notes. And for a little hot fun in the summertime, the divas amp up the chili peppers for a slow burn. 

Shrimp and crab are crowd-pleasers, but almost any seafood combo will do. You might prefer calamari and scallops, or maybe lobster and tiny mussels. Mix and match your favorites from the market, just leave time to cook your ocean treasure. 

It’s best if this salad sits for about an hour so the flavors meld before serving—no need to put it in the fridge. Just pile it on a platter and share at the table, a nice supper of fresh seafood in a dressing, a crisp white wine and some crusty bread.

It might be hot, hot, hot, but you’ll keep your cool.

Taste the Seashore Summertime Salad

Serves 6 as an appetizer

1 cup chopped watercress
1 large tomato, chopped
1/3 cup minced red onion
2 cups cooked large shrimp
1 cup crabmeat, picked over to remove any bits of shell
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1 teaspoon crushed red pepper flakes
Coarse salt, freshly ground white pepper, to taste
1/2 cup fresh lime juice
1/2 cup extra virgin olive oil

Combine all ingredients in a large bowl except lime juice and olive oil.

Whisk together lime juice and olive oil; gently stir into salad. Marinate at room temperature at least 1 hour before serving.

(Note from Scott: This recipe is from the cookbook “Culinary Confessions of the PTA Divas.” The cookbook, which is a really fun read, is available for $15 (that includes shipping and handling) from Diva Pam, e-mail \n [email protected] This e-mail address is being protected from spambots. You need JavaScript enabled to view it )

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