Summer Seafood Salad

summer seafood salad

Summer Seafood Salad

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This impressive salad is simple to prepare.
Servings: 6
Calories: 1107


  • 1 lb cooked peeled prawns
  • 1 lb seedless white grapes halved if large
  • 6 sticks celery thinly sliced on diagonal
  • 4 oz toasted flaked almonds
  • 4 oz canned water chestnuts sliced or diced
  • 8 oz canned lychees
  • 1 small fresh pineapple peeled, cored and cut into pieces
  • 10 floz mayonnaise
  • 1 tbsp honey
  • 1 tbsp light soy sauce
  • 2 tbsps mild curry powder
  • Juice of half a lime
  • Chinese cabbage or Belgian endive


  • Combine the prawns, grapes, celery, almonds, water chestnuts and lychees in a large bowl. Trim off the top and bottom of the pineapple and quarter. Slice off the points of each quarter to remove the core.
  • Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.
  • Break the Chinese cabbage or endive and wash well. If using Chinese cabbage, shred the leafy part finely, saving the thicker ends of the leaves for other use. Place the Chinese cabbage on salad plates. Mix the remaining dressing ingredients thoroughly. Pile the salad ingredients onto the leaves and spoon over some of the dressing, leaving the ingredients showing. Separate endive leaves and arrange them whole. Serve remaining dressing separately.
Calories: 1107 kcal
Carbohydrates: 76 g
Protein: 32 g
Fat: 79g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 2045 mg
Potassium: 1201 mg
Fiber: 10 g
Sugar: 56 g
Vitamin A: 311 IU
Vitamin C: 180 mg
Calcium: 150 mg
Iron: 5 mg
Ingredients Fish & Seafood, Prawn
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