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Caribbean Seafood Salad

  • 2 ripe mangos
  • 1 lb. cooked large shrimp (21-25 count)
  • 8 oz. cooked lobster meat, cut into chunks
  • 6 oz. jumbo lump crabmeat
  • 2 bell peppers (1 red, 1 yellow)
  • 2 avocados, halved, pitted and peeled
  • 1/4 cup FIORE Extra Virgin Olive Oil (medium intensity)
  • 1/4 cup FIORE Siracusa Lemon White Balsamic
  • 2 cloves garlic, chopped
  • Juice of 1 lime

Peel and pit mangos. Cube three halves of the mango and put into a mixing bowl. Dice the remaining mango, garlic and lime juice and place in food processor or blender; blend until combined. Slowly incorporate olive oil and balsamic to the blender to make dressing.

Remove the seeds from the peppers, chop and add to the bowl with the three halves of mangos. Cube three halves of the avocado and add to the bowl. Add the lobster, shrimp and the mango dressing. Gently fold in the crabmeat. Garnish with remaining avocado and serve. Serves 6