Ingredients
Scale
Curry-Chutney Dressing
- 1 cup mayonnaise – can substitute nonfat Greek yogurt for 1/2 cup
- 1/4 cup coconut milk
- 1/4 cup sour cream
- 1/4 cup mango chutney, large pieces chopped (see Note below)
- 2 teaspoons curry powder, or more to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Crab and Shrimp Salad
- 1 1/2 cups small (61 to 70 count) cooked shrimp, peeled and deveined (including removing tails)
- 8 ounces lump crabmeat, rinsed, drained and patted dry
- 1 cup chopped celery
- 1/2 cup sliced water chestnuts, chopped
- 1/2 cup toasted pine nuts
- 1/4 cup green onions chopped (white, light green and some dark green part)
- 3 tablespoons dried currants (or raisins)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 to 4 cups mixed salad greens, for serving
- 2 ripe avocados, sliced, for serving
Instructions
Curry-Chutney Dressing
- In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney and curry. Season to taste with kosher salt.
- Cover and refrigerate for at least 30 minutes.
Crab and Shrimp Salad
- In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
- Pour half of dressing over seafood mixture and toss until well mixed. Add additional dressing as needed. Season to taste with kosher salt and fresh ground pepper.
- Divide mixed greens among 6 dinner plates. Place a scoop of shrimp salad on top of greens. Place avocado slices on the side of the shrimp salad.
- Serve with remaining dressing on the side.
Notes
Note on chutney: A widely available mango chutney is the brand “Major Grey’s Chutney”
Make ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.
- Category: Main dish, salad, gluten free
- Method: No bake
