Retro Seafood Salad

A few months ago, while I was planning the menu for my husband’s birthday dinner, I stumbled across a 1950’s recipe for Green Goddess Dressing with Seafood Salad from Better Homes & Gardens magazine. It looked so good–and different–that I decided to try it. Suffice to say,  it was amazing!

Even so, not every day is a birthday, which means I don’t always have time to whip up dressing from scratch. And that’s why I decided to come up with a quick & simple “cheater” version that serves up (almost) all of the flavor in a lot less time!

And while it might seem fancy, this dish is deceptively easy and a fresh twist on the “one pot” trend. And the shrimp and lobster are just hearty enough for the salad to serve as an entree or as a luxurious side dish—definitely the perfect addition to any celebration!

Here is what you need:

Step 1: Wash then slice the fennel into thin pieces.

Step 2: Drain hearts of palm and then slice.

Step 3: In a large bowl mix together, salad greens, sliced fennel and sliced hearts of palm. Add cooked shrimp and lobster, then drizzle with 4 tablespoons of green goddess dressing and enjoy!

4.67 from 3 votes

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Shrimp and Lobster Salad

This extra special salad is the perfect way to make any meal a celebration!

Course Salad

Cuisine American

Keyword Shrimp and Lobster Salad

Prep Time 10 minutes

Servings 4 people

Calories 192 kcal

Author Ruth Soukup

Ingredients

• 5 ounces mixed salad greens (washed)
• 1 medium fennel bulb (cut into thin slices)
• 1 15 oz. can hearts of palm (drained and sliced thin)
• 1 lb cooked shrimp (tails removed & deveined))
• 2 medium cooked lobster tail (chopped into bite size pieces)
• 4 TBSP Green Goddess salad dressing

Instructions

1. Wash then slice the fennel into thin pieces.

2. Drain hearts of palm and then slice.

3. In a large bowl, mix together salad greens, sliced fennel and sliced hearts of palm. 

4. Add cooked shrimp and lobster, then drizzle with 4 tablespoons of Green Goddess dressing and enjoy!