1# jumbo lump crabmeat, cleaned of shells
1# fresh la crawfish tails, rinsed
½ # large gulf shrimp, peeled, deveined, and steamed
1 each medium yellow and red sweet bell pepper, thin juliennes
1 small avocado, diced
2 tbsp capers, rinsed
1# mixed baby lettuces, rinsed and torn
cherry tomatoes for garnish
Procedure:
Combine all seafood, peppers, avocado, and capers into a medium mixing bowl with ½ of the lemon herb vinaigrette and toss. Cover and cool for an hour. When ready to serve, place lettuces and tomatoes and remaining dressing in a separate mixing bowl to toss. Place among plates and top with marinated seafood. Makes 6 to 8 salads or more depending on size.
1# fresh la crawfish tails, rinsed
½ # large gulf shrimp, peeled, deveined, and steamed
1 each medium yellow and red sweet bell pepper, thin juliennes
1 small avocado, diced
2 tbsp capers, rinsed
1# mixed baby lettuces, rinsed and torn
cherry tomatoes for garnish
Procedure:
Combine all seafood, peppers, avocado, and capers into a medium mixing bowl with ½ of the lemon herb vinaigrette and toss. Cover and cool for an hour. When ready to serve, place lettuces and tomatoes and remaining dressing in a separate mixing bowl to toss. Place among plates and top with marinated seafood. Makes 6 to 8 salads or more depending on size.
Restaurant: Juban‘s, 3739 Perkins Rd.,Baton Rouge, LA, USA
Recipe Type: Authentic
Submitted By: Juban‘sRecipe Type: Authentic
Recipe Author: Juban‘s
Recipe Source: http://www.jubans.com/userfiles/file/seafood_salad_aug_11.pdf