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Layered Fruit and Shrimp Salad



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Layered Fruit and Shrimp Salad

Chef John Folse & Company

Prep Time: 1 Hour
Serves: 10

“Fruit is not just for dessert anymore! With its wide range of colors
and textures, nothing makes a more beautiful entrée salad than
layers of fresh or canned fruit. Why not create an interesting and
unique summer salad by combining colorful, healthful fruit with
fresh shrimp or other seafood?”

2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
2 cups sliced peaches
2 cups sliced pears
2 cups quartered orange sections
2 cups sliced plums
1 cup fresh blueberries
1 cup fresh strawberries
1 cup cubed pineapple
2 dozen (21-25) count boiled shrimp
2 cups crawfish tails
1 recipe Fruity Yogurt Dressing (recipe follows)
1/2 cup chopped pecans

In a large glass serving bowl, layer fruit by alternating stratas of color.
Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with fruity yogurt dressing, and
toss the mixture to blend the dressing into the fruit. Sprinkle with pecans
and serve immediately.

Fruity Yogurt Dressing
Prep Time: 10 minutes
2 cups

“…[This is] also a very appetizing ambrosia dip for fresh
strawberries, pineapple chunks, grapes, kiwi and melon slices.”

1 cup raspberry or mixed berry yogurt
1/4 cup fresh raspberries
1/4 cup sliced strawberries
1 tablespoon honey
1 teaspoon fresh mint

In a blender, combine all ingredients. Cover and blend on high speed
about 15 seconds or until smooth. Pour mixture into a serving bowl
and serve immediately or refrigerate for up to 3 days for later use.

Featured Archive Recipes:
Watermelon and Shrimp Salad with
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Avocado Fruit Salad
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Seafood-Stuffed Avocado Salad
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