Recipe for Seafood Salad with Curry-Chutney Dressing
Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn't sacrifice on taste.
Servings: 6 servings
Calories: 641kcal
Ingredients
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 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 chopped sliced water chestnuts
- 1/2 cup toasted pine nuts
- 1/4 cup chopped green onions 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.
Note: this recipe was originally published in my cookbook Fresh Tastes.
Nutrition
Calories: 641kcal | Carbohydrates: 29g | Protein: 24g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 662mg | Potassium: 869mg | Fiber: 7g | Sugar: 14g | Vitamin A: 550IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 3mg