December 10, 2021

Surimi and Citrus Salad with Yuzu Vinaigrette

Yield: 4 servings

Prep time: 35 minutes 



1/2 cup yuzu juice (see note) 

2 tablespoons rice vinegar 

2 teaspoons honey 

1 small shallot, minced 

3/4 teaspoon salt 

3/4 teaspoon pepper 

1/4 cup olive oil 

1 head butter lettuce, torn into bite-sized pieces 

2 cups baby arugula 

2 oranges, peeled, cut into quarters, and sliced 

1 avocado, peeled, pitted, and diced or sliced 

1/4 red onion, thinly sliced 

16 ounces Wild Alaska Pollock surimi seafood flakes or chunks 

1/4 cup coconut flakes, toasted 

1/4 cup chopped macadamia nuts, toasted 



In a small bowl, whisk the yuzu juice, vinegar, honey, shallot, salt, and pepper. Whisk in the oil.

In a large bowl, toss the lettuce, arugula, and 3/4 of the yuzu mixture. Arrange on plates or a platter and top with the oranges, avocado, and onion. 

In the same bowl, toss the Wild Alaska Pollock surimi seafood with the remaining yuzu mixture. Arrange on top of the salads. 

Top with the coconut and nuts and serve. 

*Note: Look for yuzu juice in the Asian section of your supermarket or natural foods supermarket. 

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