““One of the delicious salads that would surely satisfy your
cravings is now in your town! Make this new version of salad
inspired form one of the recipes of the best tasting salad in French
island of St. Barth.””
Serving: 6 | Prep: 30m | Ready in: 30m
• Dressing
• 3/4 cup frozen orange juice concentrate, thawed
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1/4 cup olive oil
• salt and pepper to taste
• Salad
• 1 cup cubed cooked lobster
• 1 (8 oz.) package frozen fully cooked tiny salad shrimp, thawed
• 2 (6 oz.) cans lump crabmeat, drained
• 2 (10 oz.) bags mixed salad greens
• 1 large grapefruit, peeled and sectioned
• 2 kiwis, peeled and sliced
• 1 fresh pineapple – peeled, cored and cut into 3/4 inch wedges
• 2 tomatoes, cut into wedges
• In a blender, blend in low speed the following ingredients for making the
dressing: Water, orange juice concentrate and vinegar. Slowly trickle olive oil
into the blender until the mixture slightly thickens. Add pepper and salt for
seasoning and keep it refrigerated for future use.
• In a clean bowl, place the following ingredients to make the seafood salad:
Crabmeat, lobster and shrimp together with 2 tbsp. of the dressing. Toss it
until the seafood is completely coated.
• Mound the salad greens on a single large platter or you can divide it equally
into 6 plates. Transfer onto the greens your seafood mixture and place kiwi
slices, pineapple, tomato wedges and grapefruit sections alternately on the
plates. It is best served with chilled citrus vinaigrette on the side.
Nutrition Information
• Calories: 425 calories;
• Total Carbohydrate: 56.6 g
• Cholesterol: 125 mg
• Total Fat: 11.3 g
• Protein: 28.6 g
• Sodium: 365 mg