Seafood Salad Imoyo

CREAMY MAYO SEAFOOD SALAD

Steps:

• add the imitation crab meat.
• add pepper,scallion and celery.
• add your mayo.
• then the juice of your lemon.
• salt to taste.
• serve cold.

PLANTAIN SALAD IMOYO

Steps:

• Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
• Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
• Drain the plantains and set aside to cool.
• While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
• Seed and chop the red pepper.
• Peel, seed and dice the cucumber and place in a bowl with the peppers.
• Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
• Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
• Pour the marinade over and mix well.
• Serve at room temperature.
• Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.

CREAMY SALMON SALAD WITH MAYO

Steps:

• Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
• Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

EASY SEAFOOD SALAD

Steps:

• Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
• Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.