Seafood Salad with
Pumpkin Sunshine Dressing
Serves 2

This recipe has been developed by renowned chef and author Steve Petusevsky

You may use any cooked seafood for this elegant main dish salad. Try a combination of delicate shrimp, calamari, scallops and cooked fish. For a sophisticated version add crabmeat. The bright orange sections combine well with sweet pumpkin flavors and crisp field greens. You may use jarred roasted red or yellow peppers or if you have the time, you may make your own. Seafood makes a striking background for the pumpkin oil.

4 ounces organic field greens or baby spinach salad
2 cups cooked flaked seafood
2 fresh oranges, peeled and cut into sections or 1 cup of mandarin orange sections, drained well
1 medium ripe tomato, cut into wedges
½ cup roasted red peppers, drained well, cut into strips
1 tablespoon capers
10 chives cut into 2 inch sections
1/4 cup Rapunzel Organic Pumpkin Oil
juice of 1 lime
sea salt and freshly milled pepper to taste

Arrange a bed of field greens on 2 plates. Combine the cooked seafood and for an attractive shape, stuff it into a coffee cup or small glass. You may do this an hour before serving to help shape the seafood better.

Arrange the orange and tomato wedges around the border of the plates.

Unmold the seafood in the center of the bed of greens.

Arrange the roasted peppers in strips around the seafood.

Sprinkle the capers and chives around the seafood.

Drizzle the pumpkin oil over the seafood and greens. Squeeze the lime over the seafood and season with salt and pepper.

Chef Steve's Tip:
If you prefer, use seared rare tuna steaks sliced thinly or pure crab for this dish. It is one of the most elegant presentations yet simple to prepare dishes you can serve.