Coconut balsamic · Salads · Seafood ·Mar 26, 2024

Caribbean Seafood and Vegetable Salad

Name: Caribbean Seafood and Vegetable Salad
Ingredients: 2 diced grilled avocado; 1 cup cherry tomatoes; 2 fresh diced mangos; 1/2 skinned and cored pineapple, diced; 1/4 thinly julienned onion; Fresh cilantro, to taste; Fresh mint - to taste; Cleaned Bibb lettuce; Fustini's Coconut Balsamic; Shrimp and scallops; Caribbean Seafood Spice (recipe below); Caribbean Honey Citrus Vinaigrette (click here for recipe); Toasted Coconut (recipe below); 2 tsp cayenne pepper; 4 tsp salt; 2 tsp white pepper; 2 tsp black pepper; 2 tsp all spice; 2 tsp dried basil; 2 tsp paprika; 1 cup coconut flakes

Submitted by Chef Scott Adams, Boatwerks Restaurant, Holland

Ingredients

2 diced grilled avocado
1 cup cherry tomatoes
2 fresh diced mangos
1/2 skinned and cored pineapple, diced
1/4 thinly julienned onion
Fresh cilantro, to taste
Fresh mint - to taste
Cleaned Bibb lettuce
Fustini's Coconut Balsamic
Shrimp and scallops
Caribbean Seafood Spice (recipe below)
Caribbean Honey Citrus Vinaigrette (click here for recipe)
Toasted Coconut (recipe below)

2 tsp cayenne pepper
4 tsp salt
2 tsp white pepper
2 tsp black pepper
2 tsp all spice
2 tsp dried basil
2 tsp paprika

1 cup coconut flakes

Directions

Clean both shrimp and scallops. Coat seafood with Seafood Spice, sauté, seafood until done. Clean Bibb leaves and place in bowl of choosing. Toss vegetables and fruit in bowl with Caribbean Vinaigrette and spoon on top of greens. Place grilled seafood on top of salad. Garnish with Coconut Balsamic and toasted coconut.
Preheat oven to 325 degrees. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven 5-7 minutes or until toasted.
Combine all ingredients.

Caribbean Seafood and Vegetable Salad