Lobster, pink grapefruit and mixed herb salad

Cooking Salads Lobster, pink grapefruit and mixed herb salad

This lobster and pink grapefruit salad was the winner of our Asian salad food fight.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. To make the dressing, combine the lemongrass, garlic, grapefruit juice, sweet chilli sauce, sugar, fish sauce and sesame oil in a small bowl.
  2. Combine the grapefruit, shallot, mints, coriander and basil in a large bowl. Drizzle with a little of the dressing and gently toss to combine. Place evenly among serving plates. Top with the lobster and drizzle with remaining dressing to serve.

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2 ruby red grapefruit, peeled, cut into segments
2 purple Asian shallots, very thinly sliced
1/2 cup round mint leaves
1/2 cup Vietnamese mint leaves
1/2 cup coriander leaves
1/2 cup Thai basil leaves
2 cooked lobster tails, shelled, cut into medallions
2 stalks lemongrass, white part only, finely chopped
1 garlic clove, crushed
2 tbsp fresh ruby red grapefruit juice
2 tbsp sweet chilli sauce
1 tbsp brown sugar
1 tbsp fish sauce
1/2 tsp sesame oil

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Hard
Serves
people
Method
Baking
Category
Salads
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