Not every lobster recipe has to be complex and actually you can make a really good lobster salad in minutes. Add a few shrimp too to increase the amount of protein on the plate. We are using thawed lobster tails here, paired with shrimp, avocado, salad greens and any other salad ingredients you want to use, such as tomato, red onion or some cucumber slices.
The dressing is made with mango and citrus juices, along with shallot for some bite, honey for sweetness and a little oil. You will be able to taste the extra-virgin olive oil in the finished dressing so if you would prefer a softer, more neutral finish, opt for something like avocado oil instead. This dressing is really good with the seafood, and it offers a tangy, fruity flavor which is nice with the lobster, shrimp and the rest of the salad.
If you prefer to serve seafood dressing or something more traditional that is also fine, or else you could offer both and see which people prefer. This is filling enough to be a main dish, but if you omit the shrimp and serve less salad you can also get away with serving it as an appetizer. This recipe makes enough for four servings. If you have fresh lobster, use that, but frozen lobster tends to thaw well overnight in the refrigerator and you can simmer it to perfection in just a few minutes, although the exact cooking time depends on the weight and size of the lobster tail. Continue reading
This recipe makes a delicious and healthy lunch or dinner for one person, although it is simple to double or triple if you are feeding more. The cooked shrimp are marinated in an Asian-flavored marinade for twenty minutes, while you prepare the remaining ingredients. Use medium or large shrimp for this and leave the tails on for a nice presentation.
This flavorful salad is made with baby spinach leaves as well as avocado. It is best to slice the avocado just before plating and serving, else it might start to turn brown. The dish is garnished with thinly sliced red chili, although you can leave this out if you dislike it, or use a pinch of red chili flakes instead.
The marinade is made with soy sauce, sesame oil, and lemon, for a delicious oriental taste. Use the zest and juice of one lime instead of half a lemon if you want. You can also garnish the salad with a lime wedge rather than a lemon wedge. Just use whichever fruit you have, since either works. Cook the shrimp beforehand and peel them. Boil them for a minute or two, just until they turn pink, then remove them, and let them cool before continuing with the recipe. Continue reading
This simple and colorful Mexican shrimp salad makes enough for two small servings or one large one. Use medium shrimp for the best results and ensure each one is shelled and deveined before you cook them. To do this just add them to boiling water and cook for a couple of minutes or until they turn pink. They will not take long at all. You can them toss them with the colorful bell pepper and green onion, and add the dressing.
The dressing is quite simple and for that you will need garlic, cilantro, lime juice and a little oil. A lot of Mexican seafood recipes are spicy, featuring fresh chilies or chili powder, and this salad deliberately omits the spicy element, so you can appreciate the delicate seafood flavors and also the aromatic taste of the dressing. This makes a lovely lunch and if you are serving bread on the side, or warmed tortillas, you will find it makes enough for two portions.
If you are especially hungry and just planning to eat this by itself then it will make enough just for you, but of course you can double the recipe easily enough. Serve it at room temperature or chilled, as you prefer. Chill it in the refrigerator for an hour before serving if you want it to be nice and cold. Continue reading
This wonderfully refreshing and tasty avocado shrimp salad boasts cherry tomatoes, fresh herbs, and green onions. The salad is served on a bed of lettuce, and tossed with a homemade garlic vinaigrette. This makes a lovely light meal, and you will love the flavors in it. For the best results, make sure your avocados are perfectly ripe and use both red and green salad leaves to add visual appeal.
Also, you might like to use organic heirloom cherry tomatoes, just because they are so delicious. This salad is really summery, and it makes such a nice lunch. It would also work as an appetizer or even a complete meal if you serve some bread on the side or something else to make it more substantial.
Feel free to change the herbs used. Pretty much any fresh herbs will complement this seafood salad recipe, but basil, parsley, and thyme work especially well here, which is why they are suggested. Try cilantro if you prefer though, or even a little mint – whatever you can buy from the grocery store or whatever is growing in your garden. You can grow fresh herbs on the kitchen countertop or on the windowsill and just snip or tear off what you require. Continue reading
This salad is made in two parts. First you have the main body of the salad, which is a fresh-tasting mixture of mixed salad leaves (try to use some red and some green ones, for added visual interest), orange slices, and prawns. This salad is decorated with dill weed and chives, and dressed with a basic vinaigrette. Along with that, you will be serving a homemade salsa, and that is made with tomatoes and avocado (both should be ripe), along with cilantro, lime juice, red onion, and some chili. The salsa complements the prawn salad beautifully, and serving a homemade salsa recipe rather than something you bought in the store proves your competence as a home cook.
Make sure you give each person a finger bowl and napkin, or a moist towelette, so they can get the prawn juices off their fingers afterwards. Cooking the prawns with their shells on locks in the wonderful flavor but it does make them slightly messier to eat! Actually the larger the shrimp or prawns, the easier it is to shell it using your knife and fork, but a lot of people still prefer to pick the shells off with their fingers.
This makes a lovely lunch or you could even increase the amount of salad leaves and serve some bread on the side, and make it a complete meal. Cook the prawns in advance if that is easier, since you can serve them warm or chilled on the salad leaves. The salsa can also be served chilled or at room temperature, although many people prefer it at room temperature because chilling dulls the flavors a little, and serving it slightly warmer seems to intensify them instead. Continue reading
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