Malibu Salad Recipes

MALIBU SALAD

Malibu Salad image

Number Of Ingredients 15

Ingredients

1/4 cup sesame seeds
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
1 clove garlic minced
1 teaspoon Dijon style mustard
1/2 teaspoon sugar
1/4 teaspoon black pepper
4 cups lightly packed torn mixed salad greens
1 1/2 cups mushrooms sliced
1 (14-ounce) can artichoke hearts drained and cut if large
1 avocado medium, cut in chunks
1 tomato medium, cut in small wedges
1/2 to 1 cup alfalfa sprouts
1/4 cup green onion sliced

Steps:

In a small skillet over medium-high heat, stir sesame seeds for 3 to 4 minutes or until golden brown set aside.In a small bowl, mix oil, vinegar, soy sauce, garlic, mustard, sugar and pepper until well blended. Stir in toasted seeds. Cover and set aside at least 30 minutes to develop flavor.In a large salad bowl, place greens, mushrooms, artichoke hearts, avocado, tomato, sprouts and green onions toss lightly. Stir dressing and serve separately.

Nutrition Facts : Nutritional Facts Serves

MALIBU BARBIE - SEAFOOD SALAD

Malibu Barbie - Seafood Salad image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 ripe avocados, pitted and flesh roughly diced
1 red onion, finely diced
1/2 cup diced English cucumber
8 (16/20 count) cooked shrimp (peeled and deveined and cut lengthwise in half)
1/2 cup jumbo lump crabmeat
Salt and freshly ground black pepper
1/2 cup plain yogurt
1/4 cup tomato ketchup
1 lemon, juiced
1 teaspoon hot sauce (recommend: Tabasco)
2 tomatoes, thinly sliced
1/4 cup freshly chopped chives

Steps:

In a large bowl mix together the diced avocado, onions, cucumber, shrimp, and crabmeat and season with salt and pepper, to taste. In another bowl or a kitchen blender mix together the yogurt, ketchup, and lemon juice. When mixed thoroughly, slowly add the hot sauce, (not too much as it will over power the seafood).
To finish the dish, slowly add the dressing to the avocado mixture until slightly wet. Place 3 to 4 slices of tomato in the center of each serving plate, slightly separate just so the tomatoes touch.
Fill an ice cream scoop with the salad and place in the center of the tomatoes. Garnish with chopped chives and serve.

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