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Salad: Seafood Taco Salad w/ Salsa Dressing

Source of Recipe

SheHuffer


List of Ingredients

1 14-1/2-ounce can chunky diced tomatoes
1/4 cup snipped fresh cilantro
2 shallots or green onions, chopped
1 clove garlic, minced
1 tablespoon vinegar
1 tablespoon lime juice
1/2 to 1 serrano pepper, seeded and diced*
1 small jicama, peeled and cut into thin strips (about 2 cups)
2 medium red and/or yellow sweet peppers, cut into thin strips
1 medium zucchini, cut into thin strips (1-1/4 cups)
8 ounces chunk-style shrimp, lobster, crab or fish
3 tablespoons lime juice
1/4 to 1/2 teaspoon ground red pepper
Salt free chicken stock for stir-frying
Torn mixed greens


Recipe

For salsa dressing
Combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, limejuice, and serrano pepper. Cover and chill.

For Taco Salad
1. Pour chicken stock into a wok or 12-inch skillet. (Add more as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers for 2 minutes or till crisp-tender. Add zucchini; stir-fry for 1 minute more.

2. Add fish; cover and heat through. Stir in lime juice and ground red pepper.

3. Serve over fresh mixed greens, add extra tomatoes, onions or salad veggies if you wish...but great with just mixed greens.

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

Makes 4 Servings