Recipe

Seafood Salad With Tomato Avocado And Mango Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 2 weeks ago Shrimp mixed with fresh tomatoes, mango and avocado and served with a delicious citrus dressing. I do have to admit the lobster made it extra special!! Prep:20m Cook:20m Servings:6	Lillyann
	shrimp lobster salad quick easy jalapeno lime avocado mango lemon

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Ingredients

Ingredients:

1 large lobster tail

20 large shrimp, shells on

3 dried bay leaves

Dressing:

1 cup olive oil

2 tablespoon, white wine vinegar

½ cup orange juice

4 tablespoons fresh lime juice

1 tablespoon jalapeno, seeded and minced

2 tablespoons finely grated lime zest

2 teaspoons finely grated orange zest

salt & pepper

Salad:

2 avocados, peeled, diced into 1/2-inch pieces

30 grape tomatoes, cut in half

2 large mangos, peeled, diced into 1/2-inch pieces

12 cups mixed baby greens

½ lemon

Directions

Shell and devein the shrimp. Set shrimp aside and keep the shells. Bring to a boil a medium pot of salted water. Add shrimp shells and bay leaves to the pot.

Add the lobster tail to the pot, cover and boil for 5-7 minutes. Remove the lobster from the pot and let it cool. Remove the lobster meat from its shell and cut into 1/2-inch pieces. Set aside to cool.

Add shrimp to the pot and cook for 2-3 minutes until the shrimp turns pink. Be careful not to overcook the shrimp. Remove shrimp from the pot and set aside to cool. Both the shrimp and the lobster can be refrigerated until the salad is ready to be assembled.

Whisk together olive oil, vinegar, orange juice, lime juice, jalapeno, lime zest and orange zest in bowl to blend. Season with salt and pepper. Set aside until you’re ready to assemble the salad. The dressing can be made up to 1 day ahead and stored in the refrigerator. Bring the salad dressing to room temperature and whisk again before using.

Combine lobster, shrimp, avocados, tomatoes and mango in bowl. Pour 1/2 cup of dressing over the seafood mixture and toss gently to coat. Check the seasoning and add salt and pepper if needed.

Toss greens in another large bowl with enough of the remaining dressing to coat the leaves.

Divide greens among the salad plates. Spoon seafood mixture on top of the greens. Add a squeeze of lemon over each dish and serve.

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