You are here

Seafood Salad's picture
For vinaigrette
  Olive oil 1 Cup (16 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Lime juice 1 1⁄2 Tablespoon
  Dijon mustard 2 Tablespoon
  Soy sauce 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Coarsely ground pepper 1⁄4 Teaspoon
  Salt To Taste
For salad
  Whole lobster 1 Large, cooked
  Shrimp 16 Medium, shelled, boiled, and sliced in half lengthwise
  Crabmeat 12 Ounce, cooked
  Cucumber 1 , peeled, seeded, and chopped into 1/2-inch pieces
  Red bell pepper 1 , seeded and chopped into 1/2-inch pieces
  Scallion greens 3 , sliced (Use Green Part Only)
  Avocado 1 , chopped into 1/2-inch pieces
  Chopped parsley 1⁄2 Cup (8 tbs)
  Arugula/Red leaf lettuce / fresh dill sprigs 1⁄4 Cup (4 tbs) (For Garnish)
  Lemon wedges/Red leaf lettuce / fresh dill sprigs 4 (For Garnish)

For the vinaigrette.
In a blender or food processor, combine the oil, juices, mustard, soy sauce, garlic, ground pepper and salt.
Cover and process until well blended.
Cover and refrigerate 1 hour to blend the flavors.
For the salad.
Shell the lobster and cut the meat into bite-size pieces.
In a large bowl, toss together the lobster, shrimp, crabmeat, cucumber, red pepper, scallions, avocado pieces, and parsley.
Toss with the dressing.
Line a serving platter with red leaf lettuce or a bed of arugula.
Spoon the salad onto the platter and garnish with fresh dill and lemon wedges.

Recipe Summary

Side Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.1 (18 votes)