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Seafood Louis Salad

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
4 servings
U.S.
Seafood Louis Salad
Ingredients
  • 4 large eggs
  • 1 head iceberg lettuce, shredded
  • 8 cherry tomatoes, halved
  • 1 avocado - peeled, pitted and sliced
  • 1/4 cucumber, thinly sliced
  • 1/2 pound crabmeat
  • 8 ounces cooked shrimp
  • 2/3 cup mayonnaise
  • 1/3 cup hot chile sauce
  • 2 tablespoons sweet pickle relish
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1 lemon - cut into wedges, for garnish
Instructions
1
Place eggs in a saucepan, then submerge them completely under cold water.
2
Bring the water to a rolling boil, then immediately cover the saucepan and take it off the heat source.
3
Allow the eggs to sit in the hot water for 10 to 12 minutes, giving them time to cook thoroughly.
4
Carefully lift the eggs out of the hot water and let them cool down to room temperature.
5
Once cooled, gently peel off the eggshells and chop the eggs into desired pieces.
6
Divide the ingredients evenly among 4 salad plates, making sure each plate has a portion of lettuce, tomatoes, avocado, cucumbers, and eggs.
7
Add the crab and shrimp on top of each salad plate to provide a protein-rich component.
8
To make the dressing, combine mayonnaise, chili sauce, relish, salt, and pepper in a bowl, whisking the ingredients together until smooth.
9
Spoon the dressing over the salad, making sure each component is well-coated.
10
Finish the dish by garnishing it with parsley and a slice of lemon, adding a pop of color and freshness.