Seafood Salad with Tomato Avocado and Mango
From lillyann 15 years agoIngredients
- Ingredients: shopping list
- 1 large lobster tail shopping list
- 20 large shrimp, shells on shopping list
- 3 dried bay leaves shopping list
- Dressing: shopping list
- 1 cup olive oil shopping list
- 2 tablespoon, white wine vinegar shopping list
- ½ cup orange juice shopping list
- 4 tablespoons fresh lime juice shopping list
- 1 tablespoon jalapeno, seeded and minced shopping list
- 2 tablespoons finely grated lime zest shopping list
- 2 teaspoons finely grated orange zest shopping list
- salt & pepper shopping list
- Salad: shopping list
- 2 avocados, peeled, diced into 1/2-inch pieces shopping list
- 30 grape tomatoes, cut in half shopping list
- 2 large mangos, peeled, diced into 1/2-inch pieces shopping list
- 12 cups mixed baby greens shopping list
- ½ lemon shopping list
How to make it
- 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.
People Who Like This Dish 3
- paulasue1 Litchfield Park, AZ
- tablescape FL
- edconsista Makati, PH
- lillyann Colorado Springs, CO
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The Rating
Reviewed by 2 people-
This looks so good and a bit of a different twist. Thanks for the recipe and a 5 from me. I wish you and your family a very Hppy New Year and good health in 2010.
tablescape in loved it
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