Recipe Corner: Curry Seafood and Fruit Salad with Rice



2 cups cooked flaked fish (salmon, tuna, whitefish, cod, etc.)
2 cups small cooked bay shrimp or 1 pound raw shrimp, peeled and deveined
2 (7 1/2 oz.) cans crab meat, drained or 6-8 oz. crab legs, cut in bite size pieces
1 cup cooked white, brown or cauliflower rice, quinoa, barley or couscous

1 cup diced fresh or canned pineapple chunks (and 2 tablespoons pineapple juice)

2 medium oranges, peaches or nectarines, peeled, cut in bite-sized pieces
2 stalks celery (plus top greens), finely chopped

1/2 medium red or yellow bell pepper, seeded and finely chopped

1/2 cup each chopped flat-leaf parsley and green onions (or minced red onions)

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1 jalapeno pepper, seeded and minced

11/2 cups mayonnaise, sour cream or low-fat Greek yogurt (or use half mayonnaise and half yogurt)

Juice of 2 limes or 2 lemons

2 tablespoons curry powder

Dried dill, paprika and black pepper to taste

8-10 cups mixed salad greens, such as baby spinach, endive, kale, mesclun, arugula, red leaf, or romaine

1/2 cup each toasted coconut and toasted silvered almonds

Garnish with choice of lime or lemon wedges, sliced hard boiled eggs, sliced avocado, red grapes, grape tomatoes and chopped parsley


Place mayonnaise, lime or lemon juice, pineapple juice, curry powder, and spices in a large bowl and stir to combine.  Add the flaked fish, shrimp, crab, fruit, celery, bell pepper, parsley, onions, jalapeno pepper, and rice, and toss to combine all ingredients.

Check seasonings, adding more mayonnaise, curry powder, lime or lemon juice, if desired, and toss again.

Cover and chill before serving.  Serve on top of mixed greens and sprinkle with coconut and almonds.  Garnish as desired.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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