Summer salad platter

This article has not been rated yet.


20 min


8 to 10 servings


  • 1 kg cooked shrimp , peeled
  • 5 ripe tomatoes
  • 3 hearts romaine lettuce , or 2 heads iceberg lettuce, about 510 g
  • 2 deli-roasted chickens
  • 1/2 red onion
  • 4 avocados
  • 2 170-mL jars marinated artichoke hearts , about 1 1/2 cups, drained
  • 1/2 375-mL jar sliced pickled peppers , about 3/4 cup, drained
  • 250-mL bottle creamy cucumber salad dressing , about 1 cup


  • To quickly defrost frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Drain well and pat dry with paper towels. Thickly slice tomatoes. Cut slices in half.
  • Working with 1 romaine heart at a time, finely shred leaves. Discard skin from chicken. Tear meat into large chunks. Thinly slice onion. Slice avocados in half. Discard pits, then peel. Coarsely chop or slice into small wedges.
  • Arrange shrimp, tomatoes, romaine, chicken, avocados, artichokes and peppers in rows on a large platter. Scatter onion overtop. Drizzle with dressing, or pour dressing into 1 or 2 cruets for guests to help themselves.

Nutrition (per serving)

  • Calories
  • 488,
  • Protein
  • 37.4 g,
  • Carbohydrates
  • 16.6 g,
  • Fat
  • 31.7 g,
  • Fibre
  • 7.3 g,

Readers often ask us for no-cook brunch and lunch menus. Our solution: keep it simple. Serve a platter of cold deli-roasted chicken, shrimp and vegetables. Guests mix and match their picks, then drizzle their creations with dressing.

Make ahead

Defrost shrimp. Shred romaine. Discard chicken skin. Tear into chunks. Thinly slice onion. Store shrimp, romaine, chicken and onion in separate plastic bags. Refrigerate overnight. Prepare remaining ingredients before serving.