Skip to main content New<> this month
Get the Allrecipes magazine

Seafood Layered Salad

Rated as 3 out of 5 Stars

"One of our favorite salads. When I serve it at parties I always get requests for the recipe. I usually make the dressing and chop the vegetables ahead of time and assemble right before dinner. Serve with French bread croutons."
Added to shopping list. Go to shopping list.


45 m servings 669
Original recipe yields 2 servings (2 salads)


{{model.addEditText}} Print
  1. Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
  2. Whisk Dijon mustard, white wine vinegar, and salt together in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
  3. Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
  4. Remove ring molds carefully; drizzle remaining dressing over watercress.

Nutrition Facts

Per Serving: 669 calories; 63.4 17.3 13.4 30 1206 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

The recipe requires enormous amounts of chopping, dicing and stemming. The directions to make an artsy tower o food serves no purpose -- it doesn't look that amazing, and has no effect on the ...