Seafood on Creole Greens

adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

Prep Time 20 minutes
Total Time 20 minutes
Servings 8


  • 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
  • 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


  • 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.