Crab Louie

Crab Louie is a Pacific Ocean treasure salad. You can also substitute or combine Shrimp Meat to this salad.
You will also find the spelling for Crab Louie as Crab Louis.

Crab Louis
Print Recipe
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Crab Louis
Print Recipe
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Ingredients
Servings: people
Recipe Notes

Shred lettuce of your choice. Make a mound of lettuce on each plate. Place Crab Meat (Shrimpmeat) on the top of the bed of lettuce. Top with Louie Dressing. Arrange the tomato wedges, slices of hard boiled egg, and black olives around the outer portion of the plate. Sometimes I cut the eggs into wedges and other times as circles.

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Shrimp Avocado Salad

Shrimp Avocado Salad is the perfect heat buster.  There was a hurricane coming up from Baja Mexico over the weekend.  The weather heated up.  High humidity which we are not used to started heating things up early.  In fact, when I got up at 3 am it was already 62 degrees in San Francisco.  Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.

What to cook for dinner when everyone is hot and sticky?  I didn’t want to turn on the stove or the oven.  A salad would be the perfect solution.   I began mentally checking off the ingredients I had in the refrigerator at home.  No need to head to the grocery store.  Cooked prawns were in the freezer at home which I had been looking at for a week.  All I had to do was defrost them after work.

Needless to say I got home and forgot all about defrosting the prawns (large shrimp).  I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer.  No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients.  The Shrimp Avocado Salad was a big hit.  Delicious tasting and cool.  The weather today has cooled off at least 15 degrees.    My Mom used to make this salad all the time as I was growing up minus the Shrimp.  I love how all the vegies meld together after sitting in the Balsamic Vinegar.  Dip some sourdough into the bottom of the bowl!

Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix together the red onions, olive oil, balsamic vinegar, and lemon juice. Next chop up the rest of the ingredients and mix together with onion mix. Chill before serving.
Recipe Notes

Due to the size of the prawns, I only used half the bag for another night.  Since the tail was on the Shrimp, I cut the Shrimp into thirds.  Perfect size for my salad.

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