Gatherings: Green with Envy

Seafood Salad with Green Goddess Dressing

Seafood Salad

  • 2 pounds shrimp, peeled and deveined
  • 1/8 cup crab boil seasoning
  • ¼ cup salt
  • 4 lemons, squeezed
  • 2 bay leaves
  • 1/8 cup Creole spices
  • ½ gallon water
  • 1 pound jumbo lump crabmeat, cleaned


1.  Combine crab boil, salt, lemons, bay leaves, Creole spices and water in a large pot. Bring to a rapid boil and drop in shrimp. Cook for 2 minutes. Strain and let shrimp cool on sheet pan in cooler.

Green Salad and Green Goddess Dressing

  • 1 tablespoon garlic, minced
  • 2 bunches green onion, chopped
  • 2 avocados, pitted and peeled
  • ½ teaspoon diced fresh jalapeño
  • ¼ cup freshly squeezed lemon juice
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon black pepper
  • ½ tablespoon kosher salt
  • 1 tablespoon tarragon, chopped
  • ½ cup blended oil
  • 3 heads, washed and torn Bibb lettuce


1.  Combine all ingredients in blender and blend until smooth. If the dressing is bitter because of under-ripe avocados add a pinch of sugar to balance flavors. Toss three heads of washed and torn Bibb lettuce with ½ cup Green Goddess dressing and place in serving bowl.

2.  Toss boiled shrimp and crabmeat with 1 cup Green Goddess dressing and arrange seafood mixture over lettuce. Garnish with French- fried onion straws. Serves 6

About the Chef

Born and raised in New Orleans, Chef Alison Vega-Knoll spent her childhood in the kitchen learning the art of French and Creole cooking from her grandmother. Prior to opening Vegas Tapas Café in 1996, she gained experience in local kitchens and under the tutelage of Chefs Daniel Bonnot and Susan Spicer. Most recently, Vega-Knoll and her husband Drew Knoll opened Station 6, which has received acclaim and awards, including New Orleans Magazine’s Seafood Restaurant of the Year in 2017. 


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