Neptune Salad

Neptune Salad_book.JPGI hope everyone had a great Holiday… My holiday was amazing as I spent it with my family.  My Noche Buena beans were a hit and there were hardly any left overs. Now that the New Year is approaching I am getting back into a routine so that I can start the new year right. I have been working out and eating well, no more cheating on desserts.

Yesterday I received an email from my publishing company asking me for a replacement of a photo for the cookbook so I decided to make the recipe for lunch. The recipe in the cookbook is a little different from this one that I am going to give you guys today, but this one is very delicious also. There are so many ways that you can make this recipe different by adding and replacing ingredients that you prefer.  This is also a great recipe to have and serve as an appetizer, in a sandwich or send to lunch for the kids.  You can make in advance also for the next day.

*Imitation crab meat – 12 ounces, small dice
*Shrimp – medium, cooked, cleaned and deveined, small dice
*Red onion – 1/4 cup, small dice
*Cucumber – 1/2 cup, small dice, peeled
*Hass avocado – 1 whole, medium dice
*Cilantro – 2 tablespoons
*Lemon juice – 1/2 lemon juiced (about 1 tablespoon)
*Avocado mayo – (1/2 an avocado creamed)
*Kosher salt – 2 teaspoons
*Pepper – 1 teaspoon
*Celery seeds – 1/2 teaspoon

  • Mix the crab, shrimp, onion and cucumber in a bowl and add the avocado mayo (all of it) and mix well.
  • Add the salt, pepper, celery seeds, cilantro, lemon juice and mix again.
  • Add the avocado and the cilantro and mix one last time (folding in the ingredients to not mush the avocado).

Tips: Serve with crackers or just eat with a spoon/fork. You can also serve with celery or place in a pita pocket.


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