We had a wonderful weekend with The Middle Progeny, The Unbound Reader, who were kind enough to interrupt their busy lives and bring our brilliant granddaughter to the Carolinas. After they left, the house seemed quiet…too quiet, so I rummaged around in the fridge and ran across some of the leftover Peach-o de Gallo. It was time for lunch, but there wasn’t quite enough of the Peach-o de Gallo leftover, so
I tossed in some imitation crabmeat and diced avocado…voilà! Lunch was born. It was delicious, good enough so I thought it warranted its own posting. I do think the Peach-o was better fresh, but it was pretty decent the next day. I think this would be equally good with cooked shrimp or bay scallops, instead of the imitation crab, hence the “seafood” salad moniker.
Seafood Salad with Peaches, Tomatoes and Fresh Herbs
- 1 recipe for Peach-o de Gallo
- 1-2 cups imitation crab meat, cooked shrimp and/or bay scallops (or a mixture)
- 1 ripe avocado, diced
- A few gratings of fresh lemon zest (optional)
Combine the ingredients for the Peach-o de Gallo in a good-sized bowl. Add the seafood to the bowl. Toss and serve with crackers, toast points, or place on top of some mixed greens. Serve.
NOTE: If you wish to make a salad/sandwich, or just prefer the mixture to be creamy, fold in 3-4 tablespoons mayonnaise; stir until combined.
Seafood Salad with Peaches, Tomatoes and Fresh Herbs Recipe©Marcia Lahens 2018. All rights reserved.
This can also be served as a wonderful appetizer. Serve with tortilla chips or crackers.