All recipes
Cobb Seafood Salad
4
Ingredients
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1/4 cup lime juice
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1/4 cup STAR Extra Virgin Olive Oil
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1 Tbsp. Dijon mustard
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1 Tbsp. STAR Balsamic Vinegar
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2 Tbsp. minced fresh cilantro
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1 tsp. minced garlic
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1 tsp. sugar
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½ tsp. ground cumin
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2 quarts shredded romaine lettuce
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1 pound (about 3 cups) cooked shellfish *
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3/4 cup diced tomato
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2/3 cup finely diced red onion
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1 firm-ripe avocado, peeled, pitted and diced.
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3/4 cup crumbled blue cheese
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Salt and fresh-ground pepper
Instructions
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1.
In a large bowl, mix lime juice, oil, mustard, vinegar, cilantro, garlic, sugar,and cumin. Add romaine and lift with 2 forks to coat with dressing. With a slotted spoon, transfer lettuce equally to individual wide bowls.
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2.
Add shellfish to dressing in bowl and mix gently. Spoon an equal amount of shellfish and dressing onto lettuce in each bowl, arranging in a 2- inch wide band across the center.
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3.
Arrange equal bands of tomato, onion, avocado and blue cheese on each. Season to taste with salt and pepper.
