Seafood and Avocado Salad

    27 minutes

    A seafood salad that makes a great BBQ salad or an easy summer night's dinner. Adjust the chilli in the dressing if you wish.

    38 people made this

    Serves: 4 

    • 4 eggs
    • 1 head iceberg lettuce, shredded
    • 1/4 cucumber, thinly sliced
    • 250g crabmeat
    • 250g cooked prawns
    • 1 avocado - peeled, pitted and sliced
    • 8 cherry tomatoes, halved
    • 2/3 cup (170ml) mayonnaise
    • 1/3 cup (85ml) hot chilli sauce
    • For the dressing
    • 2 tablespoons gherkin relish
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley
    • 1 lemon - cut into wedges, for garnish

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    2. Assemble the salad by layering the lettuce, cucumbers, crab, prawns, avocado, tomatoes and eggs in a salad bowl.
    3. Prepare the dressing by whisking together the mayonnaise, chilli sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (32)


    For those looking for "true" Louie dressing, try Remoulade Sauce a la New Orleans. Be sure to read the comments.  -  27 Sep 2006  (Review from Allrecipes USA and Canada)


    I am from Northern CA, home of the dungeness crab. This recipe is right on! My mom always made her dressing with mayo, relish and ketchup. I will try the chili sauce. It should spice it up a bit! Thanks!  -  13 Feb 2005  (Review from Allrecipes USA and Canada)


    Made with bottled thousand island dressing for the sake of quickness. Very good. Will make again!!  -  16 Jul 2001  (Review from Allrecipes USA and Canada)