Seafood Salad Recipe
Ingredients
| Vinaigrette | ||
| Olive oil | 1 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Lime juice | 1 1/2 Tablespoon | |
| Dijon Mustard | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| 1/4 teaspoon coarsely ground pepper | ||
| Salt | To Taste | |
| 1 large whole lobster, cooked | ||
| 16 medium shrimp, shelled, boiled, and sliced in half lengthwise | ||
| Crabmeat | 12 Ounce, cooked (Salad) | |
| 1 cucumber, peeled, seeded, and chopped into 1/2-inch pieces | ||
| 1 red bell pepper, seeded and chopped into 1/2-inch pieces | ||
| 3 scallions, sliced (green part only) | ||
| 1 avocado, chopped into 1/2-inch pieces | ||
| Parsley | 1/2 Cup (16 tbs), chopped (Salad) | |
| Red leaf lettuce or arugula, fresh dill sprigs, and lemon wedges for garnish | ||
Directions
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.
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.
Chef
