“The beautiful, sunny French island of St. Barth is known the world over as the gastronomic capital of the Caribbean. Here is my version of one of the tastiest and prettiest salads on the island. Bon Appetite!” - by Saveur
Ingredients
Adjust Servings
Original recipe yields 6 salads
Directions
- To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.
- To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.
- Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.
Nutrition
Amount Per Serving (6 total)
- Calories
- 425 cal
- 21%
- Fat
- 11.3 g
- 17%
- Carbs
- 56.6 g
- 18%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Wow, am I suprised to see this! This is such a decadent, impressive, and pretty salad. Make sure you garnish the center of the plate/platter as well as the outside. Great for a special summer dinne..." See morer, or a ladies luncheon or bridal shower. You can also skip the lobster to make it a little less expensive to make. Enjoy, Wendy"
deborahcr
"I made this for New Year's Eve and it was great! I steamed 2 lobster tails and bought a lg can of lump crab meat (I left out the shrimp). I left out the kiwi but added oranges and used red grapefrui..." See moret. I pre-plated the salad and before serving I put the seafood on top. I had extra seafood so I plated a large platter of salad and served the extra seafood on the side. I also doubled the dressing which is very tasty. My guests ate it all up! This is an elegant, impressive and easy salad to serve only to your best friends and family!"
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