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Salmon And Shrimp Hand Salad


cup plain yogurt
cup minced fresh coriander leaves
salt to taste
Freshly ground pepper to taste
large Boston lettuce leaves
1 (7-ounce) can salmon
1 dried or fresh red chile, seeded and minced
cup plain yogurt
1 cup cooked small shrimp
2 cups alfalfa sprouts
fresh cilantro (optional)


Makes: 8


Combine ¾ cup yogurt, the coriander, salt and pepper in a bowl and whisk until blended. Chill, covered, for 30 minutes or longer. Cut the lettuce leaves into halves down the center vein. Flake the undrained salmon into a bowl and mash thoroughly. Mix the red chile with ½ cup yogurt in a bowl. Place a lettuce leaf on a clean work surface. Layer 1 tablespoon of the salmon, 1 or 2 shrimp, 2 tablespoons alfalfa sprouts, 1 tablespoon of the red chile mixture and 1 or 2 cilantro leaves on the narrow end of each lettuce leaf. Roll once to partially enclose the filling. Tuck in the ends and roll to completely enclose the filling. Serve with the yogurt dipping sauce. 

YIELD: 8 lettuce wraps

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