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South Pacific Seafood Bowl


This is a favorite recipe from the California Iceberg Lettuce Commission.


  • 1 head iceberg lettuce
  • Green Goddess Dressing
  • 8 ounces cooked prawns or shrimp
  • 1 papaya
  • 2 kiwifruit
  • 1/2 fresh pineapple
  • 8 whole strawberries
  • 4 sprigs fresh mint


  1. Core, rinse and drain lettuce; chill in disposable plastic bag or plastic crisper.
  2. Prepare Green Goddess Dressing. Combine 3/4 cup mayonnaise, 2 tablespoons chopped scallion, 1 1/2 tablespoons tarragon flavor white wine vinegar, 1 tablespoon chopped parsley, 1/2 teaspoon each tarragon, crumbled, and anchovy paste, and 1/8 teaspoon pressed fresh garlic.
  3. Shortly before serving, cut lettuce in bite-size chunks to measure 1 1/2 quarts. Place in 4 individual serving bowls.
  4. Cut prawns in halves lengthwise.
  5. Peel papaya, kiwifruit and pineapple. Seed papaya and cut into wedges. Slice kiwifruit, and cut pineapple into spears.
  6. Arrange shrimp and fruits on lettuce. Garnish with mint sprigs.
  7. Serve with Green Goddess Dressing.

Makes 4 servings; 1 cup dressing

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