Recipes
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Chilled Caribbean Lobster Salad with Crispy Plantains
Salad:
2 pounds of
chopped lobster meat
1/2 cup diced
ripe tomatoes
1 Haas
avocado, diced
3 TBS fresh
cilantro, roughly chopped
˝ medium
purple onion, sliced
1 Fruitfull®
Mango Cream bar, thawed
1 medium
jalapeno pepper
2 fresh limes,
juiced
2 Fruitfull®
Coconut Cream bars, thawed
1 tsp. sea
salt
˝ tsp. freshly
ground black pepper
Crispy Plantains:
1 green
plantain
Cooking spray
1 tsp. salt
Garnish: Bibb lettuce cups and fresh lime wedges |
Instructions:
In a large bowl, gently toss together
the lobster, diced tomato, diced avocado, cilantro, and purple onion.
In a blender or food processor, puree
the thawed mango bar, jalapeno pepper, lime juice, thawed coconut bars, sea
salt and black pepper together.
Pour the puree over the lobster salad
and gently fold to combine.
Cover and set in the refrigerator.
Preheat oven to 350 degrees.
Peel your plantain and using a
mandolin, form thin “shoestrings.”
Spread on a baking sheet in a single
layer and coat with cooking spray.
Sprinkle with salt before placing in
the oven for 15-20 minutes until plantain shoestrings are golden and
crispy.
Remove and let cool.
To serve, scoop equal amounts of the
chilled Caribbean salad into a cup of Bibb lettuce and top with a pile of
crispy plantains.
Garnish with a fresh lime wedge.
Serves 4
Recipe submitted by:
Mary-Beth Harris-Murphree
Tyler, TX
Happy & Healthy Products, Inc.