Seafood Chopped Salad

with Creamy Dill Dressing

Tender seafood tossed into a lively salad and drenched in creamy dill dressing makes a perfect luncheon or light dinner entrée. Pair with artisan bread and your meal is complete!

  • Prep Time:
    28 min
  • Cook Time:
    28 min
  • Ready In:
    56 min
  • Serves:


  1. 1.5 cups Homemade Rice Flour (see recipe in Baking)
  2. 1/2 teaspoon kosher salt
  3. 1/2 teaspoon black pepper
  4. 1 large egg, beaten
  5. 3 tablespoons vegetable oil
  6. 1/2 pound raw large shrimp, peeled and deveined
  7. 1 pound mild white fish fillets, cut into 1-inch pieces
  8. 1/2 head green cabbage, shredded
  9. 1 carrot, peeled, shredded
  10. 2 green onions, chopped

Creamy Dill Dressing:

  1. 1/2 cup crumbled silken tofu
  2. 1 tablespoon vegetable oil
  3. 3 tablespoons lowfat milk
  4. 1 tablespoon sweet white miso
  5. 2 tablespoons fresh dill
  6. 1 green onion, roughly cut
  7. Lemon wedges for garnish


Place the flour, salt and pepper in a shallow dish and mix together. Place the egg in a shallow bowl. Heat the oil in a large sauté pan over medium-high heat until shimmering. Dip 4 to 5 shrimp in the egg, then dredge in the flour and arrange in the sauté pan. Fry for 2-3 minutes per side, or until opaque throughout. Remove to a paper-towel lined plate and keep warm. Repeat with the remaining shrimp and fish pieces, working with small batches. Add oil to the pan, if needed, to fry all fish pieces. Set aside and keep warm.

In a large bowl, combine the cabbage, carrot and green onions. Spoon the mixture evenly onto individual plates. Place the dressing ingredients in the blender and select Auto 5. Arrange the seafood over the salad mixture and drizzle each serving with the creamy dill dressing. Serve with lemon wedges.

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