Indian Seafood Salad

Name: Indian Seafood Salad
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cups cooked leftover fish or shellfish, or a mixture; 1 cucumber, peeled, seeded and diced; 2 medium-size ripe tomatoes, peeled, seeded and diced; 3 scallions, chopped; 1/3 cup mayonnaise, preferably nonfat; 1/3 cup plain yogurt, preferably nonfat; 2 tablespoons lime juice; 1 tablespoon minced fresh ginger; 1/4 cup chopped onion; 1 teaspoon ground cumin; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh coriander; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 teaspoon Dijon mustard; 2 cups baby spinach or arugula, washed and dried; 4 sprigs of mint, for garnish Mango chutney, optional

By Florence Fabricant

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Leftover Cooked Fish Becomes Lunch

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Ingredients

Yield:4 servings

2cups cooked leftover fish or shellfish, or a mixture
1cucumber, peeled, seeded and diced
2medium-size ripe tomatoes, peeled, seeded and diced
3scallions, chopped
⅓cup mayonnaise, preferably nonfat
⅓cup plain yogurt, preferably nonfat
2tablespoons lime juice
1tablespoon minced fresh ginger
¼cup chopped onion
1teaspoon ground cumin
2tablespoons chopped fresh mint
1tablespoon chopped fresh coriander
Salt and freshly ground black pepper
1tablespoon extra-virgin olive oil
1teaspoon Dijon mustard
2cups baby spinach or arugula, washed and dried
4sprigs of mint, for garnish Mango chutney, optional

Ingredient Substitution Guide

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Preparation

Step 1
Break or cut the seafood into chunks and put in a bowl. Gently toss with the cucumber, tomatoes and scallions.
Step 2
Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture. Season to taste with salt and pepper.
Step 3
Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard. Toss the spinach or arugula with this dressing.
Step 4
Put a bed of the spinach or arugula salad on each of four plates. Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.

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Comments

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Howard Parker6 months ago

Was a great recipe for leftover seafood. I didn’t use fresh herbs but the dried ones worked well. I will definitely add this to my files and will use fresh herbs next time.

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