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Spring Salad

A “spring salad” you can eat anytime of the year!

1 1/2 – 2 pounds combination of green vegetables: snow peas (halved, strings removed), green beans cut in 1-inch lengths, asparagus (tender green parts, chopped)
1 1/2 pounds combination of seafood: surimi (or crab meat), medium to large cooked shrimp (cleaned and deveined), sea scallops (cooked 2 minutes and sliced horizontally)
1 1/2 cups (6 ounces) cubed Jarlsberg or Jarlsberg Lite cheese
1 cup diced red and/or yellow bell peppers
3 tablespoons olive oil PLUS 1 tablespoon sesame oil (or 4 tablespoons olive oil)
Juice and zest of 1 lemon
Freshly ground black pepper to taste
3 tablespoons toasted sesame seeds


1. Bring a pot of water to a boil. Add green beans and boil 2 – 3 minutes. Add asparagus and boil 2 minutes, add snow peas and boil 1 minute. Drain and plunge into cold water (to stop cooking process). Drain/dry on paper towels.

2. Arrange on serving plates with seafood, cheese and bell pepper. Whisk oils with lemon juice and zest, adding pepper to taste. Drizzle over salad; sprinkle with sesame seeds. Serves 4 – 6 as a main dish, 8 – 10 as an appetizer.

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