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Confetti Surimi Salad Recipe - Cooking Index

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Confetti Surimi Salad

Serve this zesty Southwest-style salad with corn tortilla chips or hot rolled flour tortillas.

Type: Fish, Shellfish
Courses: Salads
Serves: 4 people

Recipe Ingredients

1/2   Jalapeño pepper - (to 1) - minced
3 tablespoons 45mlLime juice - (to 4 tbspns)
2 tablespoons 30mlOlive oil
1 tablespoon 15mlGround cumin
2 teaspoons 10mlMinced or pressed garlic
1/2 teaspoon 2.5mlFreshly-ground black pepper - (to 1 tspn)
1 teaspoon 5mlRipe tomato - halved, seeded, (large)
  And coarsely chopped
1   Black beans - (16 oz) - rinsed, drained
2 cups 125g / 4.4ozFrozen corn - (10 oz pkg) - thawed
1   Chopped green chilies - (4 oz)
1/2 lb 227g / 8ozSurimi crab chunks or flakes - (to 3/4
  Salt - (optional)
4 cups 948mlWashed/ torn spicy salad greens - - (to 6 cups)
  (such as chicory, escarole, spinach
  Or arugula)
1   Avocado - halved, pitted,
  Peeled, and sliced into 12 wedges

Recipe Instructions

In a large bowl, whisk together the jalapeño, lime juice, oil, cumin, garlic and pepper. Add the tomato, beans, corn, green chilies and surimi; toss gently to combine. Season with salt to taste and additional jalapeño or lime juice (if desired).

Arrange the salad greens on plates, spoon surimi salad on top and garnish with avocado wedges.

This recipe yields 4 servings.

Simply Seafood (recipe archive) at


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