A light and refreshing summer salad that works well as a main dish or a first course.
Spiny Lobster, Avocado and Grapefruit Salad
Yields 2 servings
- 2 teaspoons shallots, finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups spiny lobster meat, cooked and chilled
- 2 cups baby arugula
- 1 ripe avocado half, peeled and sliced
- 1 pink grapefruit, peeled and sectioned
- Sea salt to taste
Combine shallots, lemon juice, and salt in a small bowl. Add oil in a stream, whisking to blend. Set aside. Slice cooked lobster meat into 1/2-inch-thick medallions. Arrange arugula, avocado slices, lobster slices and grapefruit sections on 2 salad plates; drizzle with shallot-lemon dressing. Add sea salt to taste and serve.
Nutritional Value Per Serving
Calories 714, Calories From Fat 307, Total Fat 34g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 238mg, Total Carbohydrate 28g, Protein 73g, Omega 3 Fatty Acid 1.56g
For more Florida spiny lobster recipes, click here.
The official Chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally-grown and harvested produce and seafood, Timineri’s recipes imbue that Fresh From Florida flavor. For more on chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes coming from Timineri’s kitchen, click here.