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California Seafood Salad

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Easy Fast Fish/seafoo Salads


  • 1 tb Olive oil
  • 2 tb Sherry vinegar
  • 2 Cloves garlic, minced
  • 2 tb Fresh lemon juice
  • Ground white or black pepper to taste
  • 1 1/2 lb Cooked halibut, haddock, orange roughy, or bass, flaked into large chunks
  • 2 md Tomatoes, diced
  • 1/2 c Diced red onion
  • 1/2 lb Cooked baby red potatoes, halved
  • 12 Thin slices avocado
  • 1/4 c Small capers


Combine the oil, vinegar, garlic, lemon juice, and pepper in a small bowl.
Mix together the fish, tomatoes, onion, and potatoes in a salad bowl. Add the dressing to the salad and toss. Top the salad with avocado and capers and serve. Serves 6 Typed in MMFormat by Source: Cookbook Digest Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by on Mar 11, 1999