Tomato And Lobster Salad With Avocado Relish And Shellfish Aioli Recipes

GRILLED LOBSTER AND AVOCADO SALAD

Steps:

• In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
• Bring a large pot of salted water to boil.
• Preheat grill to high or preheat the broiler.
• Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
• Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
• Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
• In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
• Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.

SIMPLE AVOCADO & TOMATO SALAD

Steps:

• In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.

EASY TOMATO AVOCADO SALAD

Steps:

• In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
• Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
• Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
• Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
• Toss greens in another large bowl with enough remaining dressing to coat.
• Divide greens among plates. Spoon lobster mixture atop greens and serve.

LOBSTER AND AVOCADO SALAD

Steps:

• Chop cooked lobster tails into small chunks.
• Chop avocados into small chunks.
• Combine lobster and avocado together with lemon juice over all.
• Boil the green beans in salted water for about 3 minutes (You want them "tender-crisp").
• Drain green beans and run under cold water to cool.
• Add all the rest of the salad ingredients to the lobster and avocado; toss together.
• Place all the dressing ingredients EXCEPT the olive oil together in a small bowl.
• SLOWLY drizzle in the olive oil whisking it into the dressing until emulsified.
• Pour dressing over the salad and ENJOY!

AVOCADO SALAD WITH TOMATO RELISH

Steps:

• Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
• Gradually whisk in oil until dressing is thoroughly blended.
• Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
• Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
• Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.

AVOCADO AND TOMATO SALAD RECIPE BY TASTY

Steps:

• Combine all ingredients in a bowl and gently stir to combine.
• Cover, and store in the refrigerator until ready to serve.
• Enjoy!

GRILLED SHELLFISH AND POTATO SALAD WITH AVOCADO SALSA, SCALLION OIL, AND PLUM COULIS

Steps:

• Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
• In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
• Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
• Prepare grill.
• Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, sauté potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
• Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa and greens (see photograph, page 72). Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis. Serve remaining scallion oil and coulis on the side.

LOBSTER MANGO AVOCADO SALAD RECIPE

Steps:

• In a bowl combine all ingredients except dressing, folding gently. Place lobster mixture on top of salad greens and dress with a drizzle of dressing. Dressing: juice of 1 lime, 1/4 c lemon olive oil, 1/2 mango diced, dash of cinnamon and cayenne, salt to taste. Add all ingredients except oil to food processor and blend until combined. slowly add oil until incorporated. Pour over salad greens.