Shrimp & Salmon Salad
What do shrimp, salmon, avocado, and Boston lettuce have in common? They’re all smooth — in the case of avocado, downright creamy — and full-flavored, and when you put them together, you get a very tasty, quick, well-balanced meal. (And since the salad is served cold, it’s also a great way to use leftover cooked salmon and shrimp.) All these elements need is a bit of sharpness to highlight their smooth nature, and for that you can turn to lemon juice, lime juice, or a soft vinegar like white balsamic or cider. You might also wish to add a briny/salty element — here, I’ve included artichoke hearts, but olives or a few sliced/minced dill pickles would also work.
Shrimp & Salmon Salad
On a plate, arrange rinsed-and-dried Boston lettuce (or Bibb, which is another soft, buttery lettuce), sliced avocado, chunked cooked wild salmon (you could also use canned), cooked cold shrimp, and quartered artichoke hearts. Drizzle with extra-virgin olive oil and lime or lemon juice, then sprinkle on a few shakes of sea salt and a few grinds of freshly-cracked pepper. It’s that easy!
Note: if your salmon and/or shrimp is pre-seasoned — perhaps you made an Asian-themed meal the night before and used a soy glaze, or maybe you made garlicky Shrimp Scampi — then choose your salad accents accordingly. An Asian salad would do well with sesame or peanut oil and rice wine vinegar (you could even make a more formal dressing by mixing them in a small bowl with a bit of fish sauce, curry sauce, or fermented bean paste if you have any); likewise, an Italian salad would be delicious served with balsamic vinegar and a nutty oil like walnut or pinenut. You could also extend pesto into dressing by whisking in enough extra-virgin olive oil to make it pourable.
Enjoy!
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