Seafood Salad with Pomegranate White Balsamic Vinaigrette

Saturday, April 06, 2013

From our skinny table to yours...

Tonight we are taking all the leftover seafood in the fridge and turning it into a healthy and delicious salad.  We had some crab left over from our crab flat bread and decided to use it up in a delicious low carb creation.  Grilled veggies are one of our favorite snacks to eat so we thought we would pile grilled veggies onto our spring mixed greens tonight.  This salad is super simple to put together and packed with veggies and seafood, which is right up our alley!

We topped our salad greens with roasted red peppers, grilled asparagus and freshly sliced cucumbers for a nice cool crunch.  We are keeping it low carb tonight and swapping out the typical croutons for sliced almonds!  Looking back now pomegranate seeds would have been a nice touch as we made a delicious homemade white pomegranate balsamic vinaigrette!

We always make our own dressing now and we guarantee once you start you will never go back to the bottle.   Tonight's dressing is just a play on our white balsamic.  We simply added in a bit of POM juice for a fruity splash!   We always portion out two tablespoons on the side for ourselves just to be sure we don't overpour ;)

Hope you enjoy this one!

Nutrition Facts Per Serving
Serves 4
Calories: 399
Fat: 19.8 grams
Carbs: 16.9 grams
Dietary fiber: 3.6 grams
Protein: 30.9 grams

Ingredients Seafood Salad
1 pound shrimp (we used raw)
1 cup jumbo lump crab meat
1 lb asparagus
2 roasted red peppers - feel free to use jarred
1 cucumber
4 tbsp sliced almonds
8 cups spring mix 
1 lemon
1 tbsp olive oil

Pomegranate Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup 100% POM juice
1 tsp brown sugar
1 tsp Dijon mustard
1 garlic clove minced
Salt & Pepper

Let's get cooking!
1.  To make dressing add vinegar, olive oil, POM juice, Dijon mustard, brown sugar, garlic, salt and pepper to the blender and mix to combine.  (You can always just whisk it, but the blender makes it a bit thicker!)
2.  To roast red peppers - Heat oven to broil.  Place peppers on a baking tray and top with olive oil.  Roast peppers in oven for 20 minutes, turning half way through.  Peel peppers once they have cooled and slice into thin strips
3.  Wash and peel your shrimp.  Remove the tail.  Add 1/2 tbsp olive oil and place shrimp on grill pan.  Squeeze the juice from 1/2 lemon over shrimp while cooking.  Cook for approx 3 minutes per side.  Shrimp will be pink when fully cooked.
4.  Cut asparagus into small pieces and saute up with the juice from the remaining 1/2 lemon and 1/2 tbsp olive oil for approx 3 minutes to lightly cook.  
5.  Thinly slice cucumber. 
6.  Sift through crab meat to make sure there is no shell
7.  Pile up your salad with 2 cups spring mix, 1/4 of shrimp and crab.  Top with 1/4 of the veggies and 1 tbsp sliced almonds (Pomegranate seeds would make a nice addition instead of the almonds if you want to try something different)

Serves 4 healthy portions!  Hope you enjoy :)

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  1. This looks great! I pinned it for a healthy meal. I am trying to get some new healthy meals to make. Thanks for sharing!

    1. Thanks so much Betty! Glad we could help! Hope you enjoy :)

  2. I absolutely cannot wait to try this recipe. I have all the ingredients after visiting the Farmers Market this afternoon. I usually don't have much luck with homemade dressings. Looking forward to this one. Yay!

    1. Thanks so much Barbara! The dressing was super easy and delicious! Would love to hear what you think :)

  3. Oh this sounds great I will try it soon. Meeting up from Follow Friends Friday. So glad I found your blog. Please check mine out too.


    1. Thanks for stopping by Karen! Hope you enjoy :) Looking forward to checking out your blog!


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