Ingredients
- 1 pound asparagus spears, chopped
- 1 pound shrimp, cooked and chopped
- 1 cup crabmeat, shredded
- 1 bunch green onions, chopped
- 1/2 cup chopped red onions
- 1 1/2 cucumbers, peeled and chopped
- 1 avocado, chopped
- 1/2 cup cilantro leaves, chopped
- 1 cup chopped tomato
- 2 cups shredded cabbage
- 1 jalapeno pepper, seeded and chopped
- 2 lemons, juiced
- 3 limes, juiced
- 1 1/2 tablespoons garlic salt
- Tostada shells, if desired
- Hot sauce, optional, for garnish
Directions
In a large bowl, toss all ingredients gently until well mixed. Cover and chill for 30 to 45 minutes to allow flavors to blend before serving.
Eat as a salad or serve on a tostada shell. Add your favorite hot sauce for an extra kick.
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By doogster_11737026
Colorado Spring...
on October 22, 2011
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Awesome! Show up with this at pot luck and you'll be the star of the show.
By tracya13
Brentwood, TN
on July 22, 2010
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I've made this several times because it has been requested at all the summer parties this year. So light and refreshing. There was quite a bit of juice left in the bottom of the bowl. So the second time I made this I used one less lemon and one less lime - Plenty of juice. I used precooked shrimp and canned crab meat ? worked perfect. This saved time because of all the chopping this recipe requires. I?ve also made without the seafood for those in my family allergic. This turned out famous because we added grilled shrimp at the table for those that could eat shrimp. Love It!
By Chef #1197246
Visalia, CA
on July 17, 2008
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Great flavor, texture and so refreshing. It would be great with grilled tri-tip.
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