Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Spiny Lobster, Avocado, and Grapefruit Salad(Photo Below)
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Seafood-4252
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Ingredients |
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 |
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sea salt to taste |
Preparation
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.
Yield
2 servings
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
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Look for "Fresh from Florida" ingredients at your grocery store.
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