Seafood on Creole Greens
adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce
Ingredients
- 8 cups mixed greens such as red leaf lettuce, romaine, arugala
- 2 medium cucumbers peeled and sliced
- 1 medium red onion julienned
- 8 mushrooms Sliced or quartered; try mini portabella, enoki, or shitake
- Creole Dressing See Recipe at tailorednutritionllc.com
- 2 tbsp capers
- 12 small new potatoes quartered and roasted with 4 garlic cloves at 400 degrees for 20 minutes or until tender
- 4 cloves garlic roasted with potatoes; see above
- 1 pound shrimp boiled, peeled, and deveined
- 1/2 avocado sliced (optional)
- 4 tomatoes quartered
- 12 Kalamata Olives
Servings:
Instructions
- 1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.
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