Main meal salad greens with seafood

 Main meal salad greens with seafood

If you are looking for a delicious quick simple summer dinner idea that will come together in less than 10 minutes and only require a few minutes of stovetop or grill saute'  try this recipe I put together this week and beat the heat!  

I did my shopping at Trader Joe's for the ingredients but you can put together something similar from your local grocery store as you enjoy adventure camping.  My husband Jeff said this is the best salad he's ever had… and it was easy.  The secret to the success is in making the plate look appealing and using ingredients that compliment each other.  

I have a whole section in my new release cookbook Small Kitchen Big Flavors! on plating that you may find helpful.


1 bag            frozen mixed seafood (I used a combo pkg. with calamari, scallops, shrimp)

1 pkg            California sushi rolls

1 pkg.           ready made salad (included in the package:                                                                                                                                              spring mix greens with pecans, blue cheese, dried cranberries and a light salad dressing

1 pkg            endive (in the salad/greens aisle)

1 small can   mandarin oranges

6                    spear of asparagus (use the upper 3″  of the vegetable)

1                    lemon zest and juice

1 tbsp.           olive oil

                      salt and pepper to taste


  1.  In a large saute'/ fry pan or cast iron skillet add olive oil and turn stovetop onto medium heat.
  2.  Rinse asparagus then add to 1 side of the pan.
  3.  Add the frozen seafood to the opposite side of the pan. 
  4.  Add salt and pepper, lemon juice  and  saute' for a few minutes until cooked through.                                                                   Watch carefully to avoid overcooking. Note:  Raw shrimp should turn from gray shells to pink and the seafood warm and no      longer translucent.
  5.  When cooking is complete (approx. 5 min.) take the saute' pan off heat.
  6.  In a medium individual serving bowl, place 1/3 one cup of greens and half the asparagus spears.
  7.  Drain cooked seafood and mound 1 cup of seafood on one side of the plate.
  8.  Place 2 sushi rolls across from the saute' seafood.
  9.  Add evenly spaced endive leaves.
  10.  Place the provided ready salad mix sides using 1/2 of the dried cranberries and pecans placed in an endive leaf, 1/2 the blue cheese in another endive leaf, 3 mandarin oranges (not in the readymade salad mix) in another endive leaf. 
  11.  Drizzle a light oil and vinegar dressing over the salad.  (included in the Trader Joe's readymade salad).

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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