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Seafood Layered Salad

Rated as 3 out of 5 Stars
2

"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."
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Ingredients

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

Directions

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  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

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Reviews

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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 ...