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Why Robert and I Love This Recipe (and how it was created)

Avocado, Mango and Pork Salad Ingredients

How to Make Pork and Avocado Mango Salad 

What to Serve with Avocado Mango and Pork Salad

Variations and Substitutions

Other Delicious Main Dish Salads

• Chicken Blueberry Salad Recipe with Mango Salad Dressing
• Grilled Steak, Roasted Potato and Tomato Salad
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Tarragon Chicken Salad
• Cold Salmon Salad with Avocado Dressing

Avocado Mango Salad with Pork FAQs

Avocado Mango Salad with Pork Tenderloin Recipe

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Print Recipe

Elevate your summer dining with this unexpected and refreshing Avocado Mango Salad with Pork Tenderloin. The perfect harmony of creamy avocado, sweet mango, and savory, succulent pork creates a flavor explosion that’s both satisfying and sophisticated. A bright Sesame Ginger Dressing tops it all off. Whether you’re simply preparing a weeknight dinner or hosting an outdoor gathering, this dish is sure to impress.

• Prep Time: 25 minutes
• Pork Resting Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

• 1 (1.5 to 2 pound) pork tenderloin, silver skin and excess fat removed
• 2 tablespoons olive oil
• Kosher salt
• Fresh ground black pepper
• 4 cups mixed greens, torn into bite-sized pieces
• 2 large ripe mangoes, peeled, pit removed, and sliced
• 2 large ripe avocados, peeled, pit removed, and sliced
• 1 medium red onion, peeled and thinly sliced
• 1 cup cilantro leaves
• 1/2 cup coarsely chopped roasted pistachios (salted or unsalted)
• 3/4 cup Sesame Ginger Dressing (see Note below)
• Lime wedges, optional

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Instructions

1. Remove silver skin and excess fat (detailed directions under Preparing the Pork Tenderloin).
2. Brush tenderloin all over with oil and season with salt and pepper.
3. Roast or grill tenderloin to desired doneness. I prefer grilling, for it’s smoky flavor. Let rest for 10 minutes, then slice pork into 1/2-inch rounds.
4. In a large bowl, toss together the mixed greens and cilantro leaves. Lightly drizzle with salad dressing, season with salt and pepper, and toss. Spread evenly on either a large platter or 4 dinner plates.
5. Place pork slices on top of lettuce.
6. Arrange mango and avocado slices around the pork. Scatter sliced onion and pistachios over the top.
7. Drizzle lightly with dressing; sprinkle with salt and pepper. If desired, drizzle with a squeeze of lime.
8. Serve immediately, passing additional dressing on the side.

Notes

Salad dressing: I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores).  My Mango Salad Dressing or Lemon Basil Tahini Dressing. would also be delicious on this salad.

Make ahead: Pork can be cooked up to 24 hours ahead, cooled, placed in an airtight container, and refrigerated. Bring to room temperature before slicing and serving.

• Author: Lee Clayton Roper
• Category: Main dish salads, quick & easy
• Method: Grill

The post Avocado Mango Salad with Pork Tenderloin Recipe appeared first on A Well Seasoned Kitchen.

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

1. Combine mayo and sour cream.
   In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt). 
2. Add spices.
   Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
3. Add chutney.
   Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
4. Refrigerate.
   Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta; drain, and pat dry.
   Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. Toss together salad ingredients.
   In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). 
3. Add dressing.
   Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Refrigerate.
   Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
5. Add almonds; adjust seasonings.
   Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

Serving and Side Dish Suggestions

Make Ahead and Storage for Curry Chicken Salad

Other Portable Main Dish Salads to Try

• Cold Salmon Salad with Avocado Dressing
• Shredded Chicken Taco Salad
• Tarragon Chicken Salad
• Crab and Shrimp Salad Recipe with Curry-Chutney Dressing
• Chopped Shrimp Salad with Rice and Avocado

Curried Chicken Pasta Salad

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4.8 from 4 reviews

Print Recipe

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

• Prep Time: 15 minutes
• Refrigeration Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings

Ingredients

Curry Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
• 1 tablespoon curry powder, or more to taste
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Pinch cayenne pepper
• 1/3 cup mango chutney – see Note below

Chicken Pasta Salad

• 4 ounces short pasta (orecchiette, farfalle or small shells will work)
• 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)
• 1/2 cup chopped celery (including leaves)
• 1/2 cup (heaping) chopped green apple – around 1/2 large apple
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/4 cup toasted slivered almonds

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Instructions

Curry Dressing

1. In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
2. Cut up any large pieces of mango in the chutney and whisk in.
3. Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
3. Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
5. Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

• Author: Lee Clayton Roper
• Category: main dish salads, make ahead
• Method: Refrigerate
• Cuisine: American

Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

This elegant Salad with Salmon is Perfect for Summer

Warm summer evenings are the perfect time to serve a main dish salad for dinner, and since preparing Layered Salmon Salad with Avocado Dressing doesn’t require turning on the oven or cooktop, your kitchen stays nice and cool.

The avocado dressing is a variation of the dressing used in our Chicken Taco Salad and is delicious on most any tossed or chopped lettuce salad.

What You’ll Need for This Salmon Salad Recipe

To create a tantalizing Cold Salmon Salad and its dressing, you’ll need the following ingredients:

Salmon Salad

• Shredded lettuce
• Cooked salmon
• Capers
• Red onion
• Fresh tomato
• Kalamata olives
• Goat cheese
• Pine nuts
• Kosher salt
• Ground black pepper

Avocado Lime Dressing

• Ripe avocados
• Plain Greek yogurt (I use nonfat)
• Fresh lime juice
• Garlic clove
• Kosher salt
• Ground cumin
• Freshly ground black pepper

What Kind of Salmon to Put in Salad

When choosing the salmon to use in this salad, it’s essential to consider the texture and flavor you prefer. Most any kind of salmon will work well:

• Grilled or baked salmon. Provides a tender and flaky texture with a mild, slightly sweet flavor. You can season the salmon with various herbs and spices to complement the salad’s other ingredients.
• Poached salmon. A moist and tender texture. Similar to grilled or baked, you can season the poachng water with various herbs and spices.
• Smoked salmon. Adds a rich, intense flavor with a more delicate touch. It goes particularly well with this recipe. See my post on the various types of smoked salmon.
• Leftover salmon (any kind). Flake or slice and add to the salad for a quick and easy option.

How to Make Salmon Salad

Here’s an overview of how easy it is to create this luscious salad:

1. Layer all salad ingredients.
   In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
2. Add Avocado Lime Dressing.
   Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
3. Refrigerate.
   Cover and chill for at least 1 hour or overnight.

Dressing for Salmon Salad

I always make the Avocado Lime Dressing first, then assemble the salad:

1. Purée avocado.
   Scoop avocado flesh into a food processor and purée until smooth.
2. Add remaining ingredients.
   Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
3. Adjust seasonings.
   Taste and season with additional salt or pepper if needed.
4. Cover and chill until assembling salad.

How to make layered salad in a jar

Follow the directions as outlined above, dividing the ingredients between 6 (1-quart) mason jars with lids.

How to Serve This Recipe for Salmon Salad

This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:

1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual large mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

And, regardless of how you choose to assemble the salad, let the Avocado Dressing sit for at least one hour before serving to allow the flavors time to blend.

Variations of Salad with Salmon

While this recipe is delicious as is, there are several possibilities for customization. Here are a few suggested variations:

• Use roasted chicken instead of salmon.
• Substitute toasted slivered almonds for the pine nuts.
• Use feta instead of goat cheese.
• Add chopped cooked bacon.
• Add chopped cucumber.
• Add chopped fresh herbs – parsley, cilantro, dill or chives.
• Give it an Asian flair by using a sesame ginger dressing and add sliced avocado and edamame.

Cold Salmon Salad Storage

When chilling – or if you have leftovers – cover tightly and refrigerate. It tastes best within 24 hours of assembling.

More Salad Recipes You'll Enjoy

Tuna Salad Niçoise Recipe

Crab and Shrimp Salad Recipe with Curry-Chutney Dressing

Tarragon Chicken Salad

Avocado Mango Salad with Pork Tenderloin Recipe

Layered Salad with Salmon and Avocado Dressing

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Print Recipe

 Packed with flavor, nutrients, and a delightful combination of textures, this salad will leave you feeling satisfied and energized. Tender, flaky pieces of cooked salmon are layered atop crisp mixed greens, accompanied by a medley of capers, olives, tomato, onion, tangy goat cheese, crunchy pine nuts and creamy Avocado Lime Dressing. It can be served in a variety of ways – as a layered salad, cobb salad-style, or simply tossed and served.

• Prep Time: 20 mins
• RefrigerationTime: 60mins
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Salmon Salad

• 4 cups shredded lettuce
• 2 cups flaked cooked salmon
• 2 tablespoons capers, drained
• 1/2 cup chopped red onion
• 2 cups chopped fresh tomato
• 1/2 cup chopped Kalamata olives (optional)
• 4 ounces goat cheese, crumbled
• 1/4 cup toasted pine nuts
• Kosher salt, to taste
• Ground black pepper, to taste

Avocado Lime Dressing

• 2 large ripe avocados, peeled and pitted
• 3/4 cup plain Greek yogurt (regular or nonfat)
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• Dash ground cumin
• Ground black pepper, to taste

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Instructions

Avocado Lime dressing

1. Scoop avocado flesh into a food processor and purée until smooth.
2. Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
3. Taste and season with additional salt or pepper if needed.
4. Cover and chill until assembling salad.

salmon salad

1. In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
2. Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
3. Cover and chill for at least 1 hour or overnight.

Notes

Serving variations: This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

• Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
• Category: Picnics, pot lucks, easy entertaining, picnics
• Method: No cook
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 314
• Sugar: 3.9 g
• Sodium: 492.7 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Carbohydrates: 12.7 g
• Fiber: 5.7 g
• Protein: 19.4 g
• Cholesterol: 40.2 mg

This recipe was first posted on our website in 2011, then updated in 2023.

The post Cold Salmon Salad with Avocado Dressing appeared first on A Well Seasoned Kitchen.

Easy Chicken Taco Salad

I share my mom’s love for main dish salads; this Taco Chicken Salad has always been a favorite. Its star is the irresistible Avocado Dressing. Moreover, my mom’s preference for a beautifully layered lettuce salad added an elegant touch and allowed her to assemble it in advance. Simply bring it to room temperature the next day and serve. Alternatively, I provide several other serving options if layered salads aren’t your thing (see below).

Why This Chicken Taco Salad Recipe Works

Chicken Taco Salad Ingredients

Variations

How to Make Chicken Taco Salad

How to Make Avocado Salad Dressing

I always make the dressing first, then assemble the salad:

1. Purée avocado.
   Scoop avocado flesh into a food processor and purée until smooth.
2. Add remaining ingredients.
   Add yogurt, lime juice, garlic, chili powder, salt, cumin, and Tabasco sauce; blend until well mixed and few to no lumps remain.
3. Adjust seasonings as needed.
   Taste and season with additional salt if needed.
4. Cover and chill until assembling salad.

You’ll notice a unique twist in this recipe: the avocado dressing doesn’t have the typical pale green hue. Thanks to the addition of chili powder and cumin, it takes on an earthy yellow-orange tint.

Serving Suggestions

Other Main Dish Chicken Salads to Enjoy

Curry Chicken Salad Recipe with Pasta

Tarragon Chicken Salad

Chicken Blueberry Salad Recipe with Mango Salad Dressing

Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens

Shredded Chicken Taco Salad

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Print Recipe

Experience the ultimate flavor explosion with my mom’s Shredded Chicken Taco Salad. What sets it apart? The irresistible Creamy Avocado Dressing, featuring ripe avocados, tangy Greek yogurt, zesty lime juice, and a blend of Mexican spices. Combined with shredded lettuce, shredded chicken, juicy tomatoes, black olives and green onions, this salad is healthy, hearty and satisfying. Topped with creamy shredded cheese and a satisfying crunch of tortilla chips, each bite is a sensational delight. And, it can be served in a variety of ways – as a layered salad, cobb salad-style, or simply tossed and served.

• Prep Time: 20 mins
• Refrigeration Time: 60 mins
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Diet: Gluten Free

Ingredients

Creamy Avocado Dressing

• 2 large ripe avocados, pitted
• 3/4 cup plain Greek yogurt (I use nonfat)
• 3 tablespoons freshly squeezed lime juice
• 1 large garlic clove, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 teaspoon ground cumin
• Dash Tabasco sauce

Shredded Chicken Taco Salad

• 4 cups shredded lettuce (a 4.5 ounce package)
• 2 cups shredded (or chopped) cooked chicken – around 12 to 14 ounces uncooked
• 2 cups chopped fresh tomatoes, seeded if desired
• 1 cup sliced ripe black olives
• 1/2 cup chopped green onions – white, light green, and some of the dark green portion (3 to 5 onions, depending on size)
• Kosher salt
• Fresh ground pepper
• 2 cups shredded cheese, all sharp Cheddar or a mixture of cheddar and Monterey jack (called Cheddar Jack)
• 2 to 4 tablespoons crushed tortilla chips

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Instructions

Creamy Avocado Dressing

1. Scoop avocado flesh into a food processor and purée until smooth.
2. Add yogurt, lime juice, garlic, chili powder, salt, cumin, and Tabasco sauce; blend until well mixed and few to no lumps remain.
3. Taste and season with additional salt if needed.
4. Cover and chill until assembling salad.

Shredded Chicken Taco Salad

1. In a deep 3 or 4-quart glass bowl or trifle dish, layer the first 5 salad ingredients in this order, very lightly sprinkling each layer with salt and pepper: lettuce, chicken, tomato, olives, and onions.
2. Spoon avocado dressing over top of onions. Using a spatula, smooth into an even layer. Sprinkle cheese over top of dressing.
3. Cover and chill for at least 1 hour, or overnight.
4. Before serving, bring to room temperature and sprinkle crushed tortilla chips over the top.

Notes

Note on chicken: I recommend seasoning raw chicken with taco seasoning and sautéing in vegetable or olive oil for use in this recipe.

Serving Suggestions: Here are some other options for serving this Taco Chicken Salad:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Main dish salads
• Method: No bake
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1
• Calories: 660
• Sugar: 3.5 g
• Sodium: 702.6 mg
• Fat: 22.7 g
• Saturated Fat: 10.8 g
• Trans Fat: 0.1 g
• Carbohydrates: 24.7 g
• Fiber: 7 g
• Protein: 86.5 g
• Cholesterol: 259.1 mg

The post Shredded Chicken Taco Salad appeared first on A Well Seasoned Kitchen.

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You Will Love This Shrimp Crab Salad Recipe

Testing This Easy Seafood Salad Recipe

My friend Diane Reeder thought it would be fun for the two of us to cook together, so one summer evening she invited Robert and me over for dinner. At the time I was in the midst of testing recipes for my cookbook Fresh Tastes, so I asked Diane if we could test a few dishes; she readily agreed. This salad was a definite winner that evening – Robert, Diane, her husband Richard and son Cameron all loved it. I then submitted it to the national pool of testers for my book, and again it received top ratings!

Shrimp and Crab Salad Ingredients

Ingredient Variations and Substitutions

• You can also make this salad with all shrimp, all crab, or substitute cooked lobster meat for one or both.
• It’s also delicious with chopped roasted peanuts or cashews instead of pine nuts.

Curry Chutney Dressing Ingredients

How to Make Curry-Chutney Dressing for This Shrimp Crab Salad

How to Serve This Crab and Shrimp Salad Recipe

I love serving this salad on a bed of greens with sliced avocado, and additional dressing in a bowl on the side. An alternative presentation is to halve avocados, remove the pit and place on a bed of mixed greens. Scoop the seafood salad inside – and on top of – the avocado halves.

How to Store Crab and Shrimp Salad

Place any leftover seafood salad in an airtight container and refrigerate.

How many days does seafood salad last in the fridge?

Refrigerated, this seafood salad recipe will last 3 to 4 days, but I recommend eating it within 2 days. The flavor will be the best, and after 2 days it can become watery.

Other Seafood Salad Recipes To Try

• Chopped Shrimp Salad with Rice and Avocado
• Spicy Cold Shrimp Salad
• Asian Shrimp and Brown Rice Salad

Recipe for Seafood Salad with Curry-Chutney Dressing

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Print Recipe

Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn’t sacrifice on taste.

• Prep Time: 10 mins
• Dressing Refrigeration Time: 30 mins
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Curry-Chutney Dressing

• 1 cup mayonnaise – can substitute nonfat Greek yogurt for 1/2 cup
• 1/4 cup coconut milk
• 1/4 cup sour cream
• 1/4 cup mango chutney, large pieces chopped (see Note below)
• 2 teaspoons curry powder, or more to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Crab and Shrimp Salad

• 1 1/2 cups small (61 to 70 count) cooked shrimp, peeled and deveined (including removing tails)
• 8 ounces lump crabmeat, rinsed, drained and patted dry
• 1 cup chopped celery
• 1/2 cup sliced water chestnuts, chopped
• 1/2 cup toasted pine nuts
• 1/4 cup green onions chopped (white, light green and some dark green part)
• 3 tablespoons dried currants (or raisins)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 to 4 cups mixed salad greens, for serving
• 2 ripe avocados, sliced, for serving

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Instructions

Curry-Chutney Dressing

1. In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney and curry. Season to taste with kosher salt.
2. Cover and refrigerate for at least 30 minutes.

Crab and Shrimp Salad

1. In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
2. Pour half of dressing over seafood mixture and toss until well mixed. Add additional dressing as needed. Season to taste with kosher salt and fresh ground pepper.
3. Divide mixed greens among 6 dinner plates. Place a scoop of shrimp salad on top of greens. Place avocado slices on the side of the shrimp salad.
4. Serve with remaining dressing on the side.

Notes

Note on chutney: A widely available mango chutney is the brand “Major Grey’s Chutney”

Make ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.

• Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
• Category: Main dish, salad, gluten free
• Method: No bake

The post Crab and Shrimp Salad Recipe with Curry-Chutney Dressing appeared first on A Well Seasoned Kitchen.

Rice, Shrimp and Avocado Salad

This amazing shrimp salad recipe was a longtime favorite of my mom. In fact, it’s in our cookbook we wrote together A Well-Seasoned Kitchen®. She made it several times every year, on warm days from spring through fall. I’m not surprised, considering this shrimp salad with mayo is exactly her kind of recipe – easy to prepare ahead, full of amazing flavor and enticing looking. While it’s delicious simply as a salad, her favorite way to serve it was stuffed in pita pocket halves for tailgating before a Denver Broncos game (see directions below under “How to Serve”).

Rice and Avocado Chopped Shrimp Salad Ingredients

Here’s all you’ll need to make this impressive salad:

• Small to medium shrimp (41 to 60 per pound), cooked, shelled and deveined
• Cooked long grain white or brown rice (can also use basmati white or brown rice)
• Large green (Granny Smith) apples
• Salted cashews
• Green onion
• Mayonnaise
• Sour cream (can use Greek yogurt)
• Curry powder
• Kosher salt
• Fresh ground pepper
• Avocado

Type of Shrimp to Buy

I recommend purchasing small (51 to 60 per pound) or medium (41 to 50 per pound) size shrimp. You can leave the smallest ones intact, and coarsely chop the rest. And, purchasing cooked, shelled and deveined shrimp will save you lots of prep time!

Additions for this Shrimp Salad Recipe with Mayo

As with pretty much all the recipes I post on this site, you can vary the ingredients based on what you have on hand and/or your personal tastes. Here are a few ideas:

• Add herbs, like chopped dill, parsley or cilantro
• Add chopped cooked bacon
• Substitute chopped shallots or red onion for the green onion
• Substitute toasted chopped almonds or pistachios for the cashews

How to make Shrimp Salad with Rice and Avocado

Preparing this salad is super easy and only takes 15 minutes:

1. Prep ingredients.
   Coarsely chop cooked, shelled shrimp that aren’t bite-size. Cut apples in half; remove the cores and chop. Chop cashews and green onion (white, light green and some of the dark green portion). Cook and cool the rice (if you don’t already have cooked rice on hand.)
2. Toss together base ingredients.
   In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
3. Prepare Curry Mayo Sauce.
   In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
4.   Add sauce to salad.
   Gently stir 1/2 mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
5. Chill.
   Cover salad and place in refrigerator for 3 to 12 hours.
6. Prep and add avocado; adjust seasonings and serve.
   Shortly before serving, peel avocado, remove pit and chop. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.

How to Serve Shrimp Salad with Mayo

To serve, mound salad on a serving platter or in a pretty bowl. If desired, line the platter/bowl with lettuce leaves. You can also do what mom did, and make it into sandwiches: Cut 3 pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

FAQs for Chopped Shrimp Salad

What to do with Leftover Curry Mayo Sauce

You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

Other Main Dish Salads to Enjoy

Avocado Mango Salad with Pork Tenderloin Recipe

Curry Chicken Salad Recipe with Pasta

Cold Salmon Salad with Avocado Dressing

Shredded Chicken Taco Salad

Rice, Avocado and Shrimp Salad with Mayonnaise

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Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or light dinner on a warm summer day. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice and a bit of green onion. But the best part is the surprisingly simple, 3-ingredient dressing – mayo, sour cream (or Greek yogurt) and pungent, earthy curry powder. The resulting combination of all these ingredients is a cold salad with warm, peppy flavors that will make your taste buds dance!

• Prep Time: 15 mins
• Chill time: 180 mins
• Total Time: 3 hours 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 1 1/2 pounds small to medium shrimp, cooked, shelled (tails removed), deveined and patted dry
• 1 3/4 cups cooked long grain white or brown rice (can also use basmati white or brown rice)
• 1 1/2 large green (Granny Smith) apples, cored and chopped
• 1/2 cup salted cashews, chopped
• 1/3 cup chopped green onion – white, light green and some of the dark green portion
• 1 cup mayonnaise
• 2/3 cup sour cream (can also use Greek yogurt)
• 2 teaspoons curry powder or more, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1 large just ripe avocado

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Instructions

1. Coarsely chop shrimp if not bite-size. In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
2. In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
3. Gently stir 1/2  of the mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
4. Chill salad for 3 to 12 hours.
5. Shortly before serving, peel, pit and chop avocado. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.
6. To serve, mound on a serving platter or bowl. If desired, line the platter/bowl with lettuce leaves. Can also serve as stuffed pita sandwiches (see Note below.)

Notes

Variation as pita sandwiches: Cut 3 large pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

Make ahead: The salad can be made earlier in the day and stored, covered, in the refrigerator.

To serve 8 to 10 people: Add another 1/2 pound shrimp, 1/4 cup cooked rice and 1/2 apple.

What to do with leftover curry sauce: You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Salads, Seafood, Sandwiches
• Method: No Cook
• Cuisine: Mediterranean

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Chicken Salad with Blueberries and Mango Dressing

Chicken, Blueberry and Mango Salad was a late addition to my cookbook Fresh Tastes. During the time when I was finalizing the recipes to be included, my good friend Tamara O’Brien brought this bright and scrumptious salad to a girls gathering. Cool, crisp and beautiful – we all loved it! I knew it had to be included in my book. Not only was it super delicious, it was fresh looking and tasting, pretty on the plate, and easy to prepare with readily available ingredients. So, it met all the criteria for the recipes I included in Fresh Tastes.

Blueberry Salad Recipe Ingredients

The mango and blueberry flavor combination tastes like summer, and blends perfectly with the chicken and goat cheese. I added toasted chopped pecans for a bit of crunch, and created the vinaigrette to layer in even more mango flavor.

Substitutions for Mango Blueberry Salad

This salad is also super flexible. You can use peaches instead of mangoes, pine nuts or almonds instead of the pecans, and feta instead of the goat cheese. Or, add in some sliced avocado. Have fun with it!

Blueberry Salad Make Ahead & Storage

Mango salad dressing can be made up to 24 hours in advance, covered and refrigerated (I put it in a pint mason jar). Bring to room temperature before serving. Salad can be assembled up to 4 hours ahead but not tossed (and don’t add pecans or goat cheese), covered and refrigerated. Bring to room temperature before tossing, garnishing and serving.

Other Main Dish Salads to Enjoy

Avocado Mango Salad with Pork Tenderloin Recipe

Shredded Chicken Taco Salad

Crab and Shrimp Salad Recipe with Curry-Chutney Dressing

Curry Chicken Salad Recipe with Pasta

Chicken Blueberry Salad

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Chicken, Blueberry and Mango Salad with Mango Vinaigrette is cool, crisp and beautiful. Easy to prepare with readily available ingredients, this main dish chicken salad is perfect for summer dinners.

• Yield: 6 servings

Ingredients

Mango Vinaigrette

• 3 cups (3 large) peeled and sliced fresh mangoes, divided
• 3 tablespoons fresh lime juice
• 4 1/2 tablespoons extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 1/2 teaspoons chopped shallot

Chicken, Blueberry and Mango Salad

• 10 cups torn Bibb, Boston, or Butter lettuce
• 3 cups sliced or torn grilled or roasted chicken
• 1 cup fresh blueberries
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 6 tablespoons roasted chopped pecans

• 3/4 to 1 cup goat cheese crumbles

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Instructions

Mango Vinaigrette

1. Place 3/4 cup (around 1/2 large) sliced mango, lime juice, olive oil, vinegar and shallot in a blender or food processor and purée until smooth.
2. Cover and let sit for at least 30 minutes to allow the flavors to blend.

Chicken, Blueberry and Mango Salad

1. In a large mixing bowl, combine the lettuce, chicken, blueberries and remaining sliced mango. Toss with dressing to taste (you may not need all of it). Season to taste with salt and pepper.
2. Divide salad among 6 dinner plates. Sprinkle chopped pecans and goat cheese over the top. Serve.

Notes

Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Bring to room temperature before serving.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: Main dish salads, gluten free, easy entertaining

The post Chicken Blueberry Salad Recipe with Mango Salad Dressing appeared first on A Well Seasoned Kitchen.

This recipe was inspired by the Stetson Chopped Salad at Cowboy Ciao Restaurant in Scottsdale, Ariz. There are many different interpretations of this salad on various websites; the recipe that is supposed to be the original (from the chef at Cowboy Ciao) can be found here. I especially love this twist on the traditional chopped salad for the spiciness of the arugula, saltiness of the toasted pepitas and the slight tartness of the pesto-buttermilk dressing.

Chopped Smoked Salmon Salad Ingredients

Best Dressing Flavors for Stetson Chopped Salad with Smoked Salmon

The original Cowboy Ciao Stetson Salad called for a pesto buttermilk dressing, which I use as well. I think the flavors in the pesto – sweet basil, sharp garlic in particular – and the tangy buttermilk are the perfect complement to the salad ingredients. An alternative dressing would be our Lemon-Basil Vinaigrette.

Substitutions for Smoked Salmon Salad

If you want to vary this salad a bit, here are some alternative ingredients you can use:

• Smoked salmon – substitute cooked (not smoked) salmon or cooked chicken
• Corn kernels – the original recipe called for freeze dried corn [Freeze Dried Corn]; you could also use corn nuts or toasted corn
• Arugula – substitute chopped baby spinach leaves
• Israeli couscous – use cooked orzo pasta, regular couscous, quinoa or rice
• Currants – use raisins
• Pepitas – substitute toasted sunflower seeds, almonds or pistachios
• Asiago cheese – use Parmesan, Pecorino Romano, Fontina or Monterey Jack
  -Plum tomatoes – use regular tomatoes

Smoked Salmon Salad Recipe FAQ

Smoked Salmon Chopped Salad with Pesto-Buttermilk Dressing

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• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Pesto Buttermilk Dressing

• 1/4 cup Spinach Basil Pesto or Homemade Genovese Pesto (can substitute purchased)
• 1/2 shallot, chopped
• 1/2 cup mayonnaise (I like to use mayonnaise made with olive oil)
• 1/2 cup low fat buttermilk
• squeeze of lemon
• Kosher salt, to taste
• Fresh ground pepper, to taste

Smoked Salmon Chopped Salad

• 1 tablespoon lemon-flavored olive oil (can substitute plain olive oil)
• 1/2 cup Israeli (pearl) couscous
• 1/2 cup chicken or vegetable broth
• 1/2 cup water
• 3 ounces aged Asiago cheese, crumbled
• 1/3 cup toasted pepitas (Mexican pumpkin seeds)
• 1/3 cup currants
• 2 cups chopped seeded plum tomatoes
• 2 cups chopped baby arugula
• 1 1/2 cups corn kernels (see Notes below)
• 8 ounces chopped smoked salmon (see Notes below)

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Instructions

Pesto Buttermilk Dressing

1. Place the pesto, shallot and mayonnaise in a food processor and blend.
2. With the motor running, pour in the buttermilk. Add lemon juice and salt and pepper to taste. Blend.
3. Cover and place in the refrigerator for at least 1 hour before using.

Smoked Salmon Chopped Salad

1. In a medium saucepan, heat the olive oil over medium heat. Stir in the Israeli couscous and cook until lightly browned, around 5 to 7 minutes.
2. Stir in the broth and water. Bring to a boil, reduce heat to a simmer and cook just until the couscous is al dente, around 6 to 8 minutes. Remove from heat, drain off any excess liquid and set aside to cool.
3. In a small mixing bowl, stir together the cheese, pepitas and currants.
4. On 6 shallow bowls or dinner plates (or one large platter), arrange the salad ingredients in rows in the following order – tomatoes, corn, cheese mixture, arugula, couscous and salmon.
5. Pass the dressing on the side.

Notes

Note on corn: I like to use fresh, frozen organic that is thawed, or freeze-dried. The latter adds additional crunchy texture to the salad.

Note on salmon: You can use either honey smoked (which is usually a thicker piece) or gravlax-style – it’s delicious either way!

Make ahead: dressing and cheese mixture can be made up to 2 days ahead, placed in separate airtight containers and stored in the refrigerator.

Gluten free: Substitute quinoa for the couscous. Use gluten free mayonnaise.

• Author: Adapted from Cowboy Ciao Restaurant’s Recipe
• Category: Main dish, gluten free

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What’s in Tarragon Chicken Salad

One of my favorite lunch dishes is chicken salad, in all its various forms. Since I was a little girl, deli style has been a particular favorite. You know the one – hunks of cooked chicken tossed with a mayonnaise-based dressing and sometimes celery and green onion. My mom’s version of chicken salad takes the basic ingredients (cooked chicken and mayo), and combines them with fresh mushrooms, juicy tomatoes, sweet green peas, bright red onion and crunchy cucumbers. And, fresh tarragon, basil and Dijon mustard are blended into the mayonnaise. It’s all served atop crispy chopped Napa cabbage.

How to present Tarragon Chicken Salad – version 1

Mom’s original recipe (that’s in our cookbook “A Well-Seasoned Kitchen®”) presents all these colorful, flavorful ingredients layered together in a pretty glass trifle dish or deep glass bowl. To begin, place cabbage on the bottom, then add mushrooms, chicken, onion, peas and then cucumber. Spread dressing on top, and then finish it with halved tomatoes.

You can also create individual layered salads, using mason jars. And, it can be completely assembled the day before serving!

How to present Tarragon Chicken Salad – version 2

Recently, I came up with another way to serve this elegant chicken salad. Instead of layering the ingredients vertically, I arrange them horizontally, in rows – like a Cobb salad. You can prepare one large salad on a platter, or individual servings in shallow bowls (like pasta bowls).

Other main dishes salads to try

• Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad
• Tuna, White Bean and Tomato Salad
• Chicken and Orzo Salad with Peanut Dressing
• Curried Chicken Pasta Salad
• Tuna Salade Niçoise
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Layered Salmon Salad with Avocado Dressing
• Smoked Salmon Chopped Salad
• Tuna and Roasted Red Pepper Pasta Salad

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Tarragon Chicken Salad

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Our Tarragon Chicken Salad is a unique twist on the iconic deli chicken salad, adding in complementary fresh ingredients as well as offering two elegant presentations to choose from. And it can be prepared the day before serving, making it perfect for a luncheon or casual busy day dinner.

• Yield: 8 servings
• Diet: Gluten Free

Ingredients

Tarragon Dressing

• 1 1/2 cups mayonnaise (or 3/4 cup mayonnaise and 3/4 cup nonfat Greek yogurt)
• 1 1/2 tablespoons Dijon mustard
• 2 1/2 teaspoons chopped fresh tarragon – see Note
• 1 1/2 teaspoons chopped fresh basil – See Note
• 1/4 teaspoon fresh ground pepper
• Kosher salt, to taste

Chicken Salad

• 1 medium head napa cabbage, chopped – see Note
• Kosher salt, to taste
• 8 ounces sliced fresh mushrooms (white or cremini)
• 2 1/2 cups shredded, cooked chicken (around 1 purchased rotisserie chicken)
• 1/3 cup chopped or sliced red onion
• 1 package (10 ounce) frozen peas, thawed & drained
• 1 medium cucumber, peeled & chopped
• 1 pint grape or small cherry tomatoes, cut in half

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Instructions

Tarragon Dressing

1. In a medium mixing bowl, whisk together the mayonnaise, mustard, tarragon, basil and pepper. Season to taste with salt and more pepper (may not need any salt). Set aside.

Chicken Salad Assembly – Layered Version

1. Spread the chopped cabbage in the bottom of a shallow, 3-quart casserole or serving dish (a pretty 9-by-12 inch dish works well). Sprinkle lightly with salt.
2. Top with the mushrooms, then chicken, then onion, then peas and scatter cucumber over the top. Again, sprinkle lightly with salt.
3. Spread dressing evenly over the top. Garnish with cherry tomato halves, cut side up (you may not need the entire pint – it depends on the size of the tomatoes).
4. Cover and chill salad at least 4 hours or overnight.

Chicken Salad Assembly – Rows in Bowl Version

1. Spread the chopped cabbage in the bottom of a large shallow platter or 8 large, shallow individual bowls. Sprinkle lightly with salt.
2. Arrange remaining ingredients in rows – onions, then peas, then cucumber, chicken tomatoes and ending with mushrooms. Again, sprinkle lightly with salt.
3. Cover and chill salad(s) at least 4 hours or overnight.

Place dressing in a pretty bowl and serve on the side.

Notes

Note on cabbage: Napa cabbage is oval-shaped and lighter in color than regular cabbage, and the leaves are wrinkly and slightly curled on the edges. If you can’t find it, substitute baby (or regular) bok choy or regular green cabbage.

Note on herbs: Try to use fresh tarragon and basil rather than substituting dried herbs for this recipe – it will taste much better!

• Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, make ahead
• Method: No cook
• Cuisine: American

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What is Tuna Niçoise Salad

Tuna Salad Niçoise is a composed salad that originated in Nice, France, where it was traditionally made with local ingredients like tomatoes, anchovies, and olive oil. As it gained popularity, it evolved into the expanded dish we know today, featuring tuna, hard-boiled eggs, green beans, potatoes, tomatoes, black olives, and sometimes anchovies and/or capers. Served with a light vinaigrette and artfully arranged on individual plates, it’s colorful, flavorful, and perfect for an elegant lunch or light dinner.

Ingredients in Tuna Niçoise Salad

Here are the key ingredients in this classic French salad, all of which can be found at major grocery stores (scan down to the recipe card for more details, including quantities):

Lemon-Tarragon Vinaigrette Dressing

• Extra-virgin olive oil 
• Tarragon white wine vinegar or regular white wine vinegar
• Lemon zest 
• Fresh tarragon 
• Ground nutmeg 
• Kosher or sea salt

Tuna Salad Niçoise 

• Good quality canned tuna (I recommend albacore, sustainably caught, and oil-packed) – see discussion in the next section about the kind of tuna to use
• Small (petite) red-skinned or Yukon Gold potatoes 
• Fresh green beans
• Salad greens such as Bibb, Boston, or Butter lettuce 
• Hard-boiled large eggs 
• Fresh tomatoes, tennis ball-size
• Niçoise olives – or Kalamata black olives 
• Capers 
• Kosher salt 
• Freshly ground black pepper 

Here’s a photo of all the ingredients, prepped and ready to go:

Canned Tuna or Fresh?

When tuna was first added to Salade Niçoise, it was always canned and packed in oil. These days, many chefs use seared fresh tuna instead, or sometimes both. But I’m sticking with the classics. Julia Child‘s recipe calls for oil-packed canned tuna in The Way to Cook, and so does my friend Jean-Claude Cavalera, a professional chef from Nice. I figure if it’s good enough for those two fabulous chefs, it’s good enough for me!

Ingredient Substitutions

If you can’t find all of the ingredients, here are a few easy swaps:

• Tarragon vinegar – Use white wine vinegar and add a pinch of tarragon
• Fresh tarragon – Use dried tarragon
• Yukon Gold or red potatoes – Fingerlings, baby potatoes, or larger Gold potatoes will work, just cut them smaller
• Fresh green beans – can use haricot verts
• Tennis ball size tomatoes – grape or cherry tomatoes, halved, will also work
• Butter/Bibb lettuce – Any soft, tender greens will work

How to Make Tuna Niçoise Salad

Here’s an overview of how to create this classic salad:

Lemon-Tarragon Vinaigrette Dressing

1. Prep Vinaigrette.
   In a small bowl or lidded jar, whisk together the olive oil, vinegar, lemon zest, tarragon, nutmeg, and salt. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to blend. 

Tuna Salad Niçoise 

1. Cook potatoes.
   Steam potatoes just until fork tender. Set aside to cool. 
2. Cook green beans.
   Steam green beans just until crisp-tender. Immediately plunge the cooked beans into a bowl of ice water to keep their bright green color. Remove with a slotted spoon and pat dry with paper towels. 
3. Toss key ingredients with dressing.
   In separate bowls for each ingredient, toss potatoes, green beans, tuna, and greens each with 1 to 2 tablespoons dressing. Season each to taste with salt and pepper. 
4. Compose salad.
   Spread greens evenly on 6 individual plates. Place a mound of the tuna in the middle. Surround with the potatoes, green beans, eggs, tomatoes, and olives. Sprinkle capers over the top. Pass additional dressing on the side. 

How to Serve Tuna Niçoise Salad

Traditionally, this classic French composed salad is served artfully arranged on individual plates over a bed of torn greens, with the tuna in the center and the other ingredients fanned out around it.

You can also take a Cobb Salad style approach, arranging the ingredients in rows on top of the greens. 

For a more casual or interactive meal, try serving it salad bar style, with each component in a separate bowl so everyone can build their own plate.

Serving on the go? For a portable salad, layer the ingredients in 6 wide-mouth mason jars. Start with the dressing at the bottom, then add sturdier ingredients that can handle a little marinade, like green beans, potatoes, tomatoes, and tuna. Add the eggs next, then finish with the salad greens on top to keep them from getting soggy. When ready to eat, just toss or pour onto a plate.

Note: While this salad can be served chilled, I prefer to serve it at room temperature for maximum flavor.

What to Serve With Tuna Nicoise Salad

Tuna Niçoise Salad is a complete meal on its own, but if you’d like to round it out, here are a few easy, elegant additions:

• Crusty bread or baguette – An easy, classic addition.
• Chilled soup – Gazpacho, Vichyssoise, or Green Pea Soup makes a refreshing starter.
• Fresh fruit – Sliced melon, fresh berries, or a fruit salad complements the savory flavors.
• Cheese board – A small selection of French cheeses with grapes or figs adds a nice touch for entertaining.
• Crisp white or rosé wine – For a classic pairing, serve with a dry rosé from Provence, Sauvignon Blanc, or a light Pinot Grigio.

Tuna Salad Niçoise FAQs

More Main Dish Salads To Try:

• Avocado Mango Salad with Pork Tenderloin
• Tuna, White Bean and Tomato Salad
• Tuna and Roasted Red Pepper Pasta Salad
• Layered Salmon Salad with Avocado Dressing
• Crab and Shrimp Salad with Curry-Chutney Dressing
• Best Shrimp Salad Recipe
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Grilled Steak, Roasted Potato and Tomato Salad

Tuna Salad Niçoise Recipe

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Tuna Salad Niçoise is an easy, elegant entrée that’s perfect for a warm-weather lunch or light dinner. My version of this southern French classic includes a divine Lemon-Tarragon vinaigrette dressing, plus a method that enhances each element. It’s bright, flavorful, and effortlessly chic.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Lemon-Tarragon Vinaigrette

• 7 tablespoons extra virgin olive oil
• 2 1/2 tablespoons tarragon white wine vinegar – see Note below
• 1 heaping teaspoon lemon zest, or more to taste
• 1 teaspoon chopped fresh tarragon
• 1/8 teaspoon ground nutmeg
• 1 to 2 pinches kosher or sea salt

Tuna Salad Niçoise

• 10 small (petite) red-skinned or Yukon Gold potatoes (around 3/4 pound) cut into quarters
• 1 pound green beans, ends removed (“trimmed”) and cut into 1-inch pieces
• 3 (5-ounce) cans good quality canned tuna (I recommend albacore, sustainably caught, and oil-packed) drained
• 6 cups torn salad greens such as Bibb, Boston, or Butter lettuce
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 hard-boiled eggs, peeled and chopped
• 2 cups (around 4 medium – tennis ball size) cored, seeded, sliced or coarsely chopped fresh tomatoes
• 1 cup Niçoise or Kalamata black olives, pitted and cut in half
• 1/3 cup capers, drained 

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Instructions

Lemon-Tarragon Vinaigrette

1. In a small mixing bowl or lidded jar, whisk together the olive oil, vinegar, zest, tarragon, nutmeg and salt.
2. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to blend.

Tuna Salad Niçoise

1. Steam potatoes just until fork tender. Set aside to cool.
2. Steam green beans just until crisp-tender. Immediately plunge the cooked beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
3. In separate bowls for each ingredient, toss potatoes, green beans, tuna, and greens each with 1 to 2 tablespoons dressing. Season each to taste with salt and pepper. 

Assembly

1. Spread greens evenly on 6 individual plates.
2. Place a mound of the tuna in the middle.
3. Surround with the potatoes, green beans, eggs, tomatoes, and olives.
4. Sprinkle capers over the top.
5. Pass additional dressing on the side. 

Notes

Tarragon white wine vinegar: Can substitute white wine vinegar and increase the chopped tarragon by a pinch or two.

Make ahead: Lemon-Tarragon Dressing, potatoes, green beans and hard boiled eggs can all be prepared, covered separately and refrigerated up to 2 days ahead.

Variation in presentation – Cobb salad style: Arrange ingredients in rows on top of lettuce greens.

Variation in presentation – salad bar style: Put each ingredient in a separate bowl and arrange in the following order: mixed greens (in a large bowl), tuna, potatoes, green beans, eggs, tomatoes, olives, capers and remaining dressing.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: main dish salads
• Method: steam
• Cuisine: French

Nutrition

• Serving Size: 1 plate
• Calories: 607
• Sugar: 7.8 g
• Sodium: 552.2 mg
• Fat: 29.1 g
• Saturated Fat: 5.1 g
• Carbohydrates: 55.4 g
• Fiber: 8.9 g
• Protein: 34.8 g
• Cholesterol: 120.6 mg

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The post Tuna Salad Niçoise Recipe appeared first on A Well Seasoned Kitchen.