I worked as management in a restaurant for a number of years. Every summer our customers would look forward to the Seafood Salad served in a pineapple that we would make during the summer months when fruit was in season. When Paul brought a fresh pineapple home, I started thinking about that salad. Why wait till summer when we can have it now with the fresh fruit that’s in season for Fall. That got me thinking about the holidays and how nice it would be to have something light and refreshing to eat before or after we splurge on our holiday dinners. The Shrimp Salad recipe came from Food.com. I went with frozen salad shrimp in the freezer section to make it more economical. Just thaw and drain the shrimp before making the salad. You can also use your own recipes for tuna, seafood, crab or chicken salad and it would be great. I personally would love this with cottage cheese in the pineapple. For the fruit along the side, the sky’s the limit, any combination of fruit in season would be nice. Pineapple, Apples, grapes, bananas and oranges were the fruits I used.
To get your pineapple ready…Cut it in half. Run a knife around the edge of the pineapple half, then make cuts like a tic tac toe board in the center to make it easier to remove the fruit. Cube the fruit to use on the side of your plate. Cut a thin slice off the underside of the pineapple half so it will sit flat on your plate. Fill with the salad of your choice, surround it with the fruit of your choice, and you have a light lunch, brunch or dinner! Very simple and delicious! We loved this, I hope you do too! Enjoy!
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1/2 cup mayonnaise
1/3 cup chopped celery
1/4 cup finely diced onion
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce