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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This beautiful salad tastes equally delicious with shrimp. Substitute 1 1/2 pounds cooked, peeled, and deveined shrimp for the cooked lobster. Prep: 35 minutes. Ingredients:
3 oranges |
1 red bell pepper, diced |
1 english cucumber, cut in half lengthwise and thinly sliced |
1/2 cup thin jicama strips |
1/4 cup thinly sliced red onion |
1/4 cup chopped fresh cilantro |
1/4 cup extra-virgin olive oil |
3 tablespoons cider vinegar |
1/4 cup fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 (1 1/2- to 1 3/4-pound) lobsters, cooked |
Directions:
1. Peel and section oranges over a large bowl, squeezing juice from membranes. Add bell pepper and next 9 ingredients, stirring gently.
2. Remove lobster from shell, keeping claw meat intact. Thinly slice tail meat. (Lobsters should yield about 2 1/2 cups chopped meat.) Add lobster to vegetable mixture, stirring gently.
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