Ingredients:
- 1 lobster tail, steamed and diced (most grocery stores will steam them while you shop, take advantage of that option)
- 1/2 lb shrimp, steamed and diced (most grocery stores will steam them while you shop, take advantage of that option)
- 1 (7 oz) bag butter greens ( i like a mix of bibb , boston , but you can use any of your favorite. i just don'tsp like crispy romaine)
- mint sprig
Directions:
- Oranges - Cut in half and use a juicer to get 1/4 cup juice for the vinaigrette. Then use a spoon to scoop out the rest of the pulp and orange to serve your salad inches.
- Vinaigrette - Make this ahead and just set in the refrigerator. Mix the fresh squeezed orange juice, oil, vinegar, dijon mustard, salt and pepper to taste and use a whisk to mix well. Done.
- Lobster and Shrimp - If your seafood monger (fish market), or local grocery store will steam your shrimp and lobster for you, take advantage of it. I do all the time. If you buy your seafood frozen, thaw and then just steam. I prefer to steam rather than boil, but either method will work. Just use a colander over a medium pot of a a light boiling water. Add the shrimp and the lobster, cover and check in 2-3 minutes. The shrimp don't take long, just until they begin to curl and turn pink. Remove the shrimp to a plate to cool, and continue to cook the lobster until the shell is bright red and the meat is opaque, only another couple of minutes is all.
- Once cool, peel the shrimp and chop. For the lobster, remove from the shell and chop as well.
- Salad - Mix the lobster, shrimp, melon, papaya, red onion, mint, and a couple of spoons of the vinaigrette. NOT too much, just enough to dress the salad.
- Greens - In a medium bowl, add your greens, mandarin oranges, and olives and toss with a few spoons of the vinaigrette.
- Plating - Add the salad to each plate, then top with the orange half in the middle of the greens, then fill each orange, over stuffed with the salad. Don't worry, I usually have the salad that spills over on the greens. Top with the chopped nuts and a sprig of mint.
- Depending on the size of your oranges, and how big your salad, this recipe can easily serve up to 6-8 people. Just half and scoop out 2 more oranges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.23 Kcal (1789 kJ) | ||
| Calories from fat | 316.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.18g | 54% | |
|---|---|---|---|
| Cholesterol | 63.83mg | 21% | |
| Sodium | 707.97mg | 29% | |
| Potassium | 311.14mg | 7% | |
| Total Carbs | 23g | 8% | |
| Sugars | 8.93g | 36% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 45.7mg | 76% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.5mg | 31% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 201.99 Kcal (846 kJ) | ||
| Calories from fat | 149.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.63g | 54% | |
|---|---|---|---|
| Cholesterol | 30.18mg | 21% | |
| Sodium | 334.72mg | 29% | |
| Potassium | 147.1mg | 7% | |
| Total Carbs | 10.87g | 8% | |
| Sugars | 4.22g | 36% | |
| Dietary Fiber | 1.36g | 12% | |
| Protein | 4.14g | 18% | |
| Vitamin C | 21.6mg | 76% | |
| Iron | 2.6mg | 31% | |
| Calcium | 33.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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