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:5 oz. washed salad greens 1 fennel bulb, cut into thin slices 1 can hearts of palm, drained and sliced thin 1 lb cooked shrimp, tails removed 1/2 cup cooked lobster tail, chopped into bite size pieces 1 bottle Green Goddess salad dressing
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!
Shrimp and Lobster Salad
This extra special salad is the perfect way to make any meal a celebration!
- 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
Wash then slice the fennel into thin pieces.
Drain hearts of palm and then slice.
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!
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