Tropical Fruit and Seafood Salad

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by: Umberto






When you make this salad, add the seafood to the other ingredients at the last minute, or the enzymes in the fruits will digest the proteins and turn the seafood into mush. The best approach is to assemble all the ingredients except the seafood, and then put the seafood (still warm if you just cooked it) into the salad just before serving.




ingredients

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serves: 10

1 red onion (thinly sliced)

Salt

1 mango (halved lengthwise, pitted, flesh scooped out with a spoon, and cut into 1/2-inch dice)

2 (about 3 pounds total) Hawaiian papayas (or 1 Mexican papaya, peeled, seeded, and cut into lengthwise wedges)

1 pineapple (peeled, quartered lengthwise, cored, and quarters sliced crosswise into 1/4-inch-thick wedges)

2 avocados (preferably Hass, halved, pitted, peeled, and coarsely chopped)

2 bell peppers (1 yellow and 1 red, charred, peeled, and seeded and then cut lengthwise into 1/4-inch-wide strips)

2 poblano chiles (charred, peeled, and seeded and then cut lengthwise into 11/4-inch-wide strips)

2 jalapeno chiles (seeded and finely chopped)

1 small bunch cilantro (large stems removed and leaves finely chopped)

2/3 cup extra virgin olive oil

1/3 cup sherry vinegar

Pepper

2 1/2 pounds cooked seafood (such as lobster, crab, or shrimp meat; sea or bay scallops; or firm fleshed fish such as tuna or swordfish)

Mint for garnish (optional)

Nutrition Facts
Tropical Fruit and Seafood Salad

Servings Per Recipe: 10

Amount per Serving

Calories: 396

  • Total Fat: 19.9 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 144.1 mg
  • Sodium: 496.5 mg
  • Total Carbs: 36.6 g
  •     Dietary Fiber: 6.7 g
  •     Sugars: 25.9 g
  • Protein: 21.1 g
VIEW DETAILED NUTRITION

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preparation

1.  In a bowl, sprinkle the onion slices liberally with salt and then toss and rub the salt into the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the onion slices to a colander, set it in the sink or over a bowl, and let drain for about 15 minutes. Working with a little at a time, squeeze the onion slices in your fists to extract as much liquid and salt as possible.

2.  Just before serving, in a large bowl, combine the mango, papayas, pineapple, avocados, peppers, chiles, onion, and cilantro. Pour over the oil and vinegar and toss gently. Season with salt and pepper. Add the seafood and toss to mix. Divide the salad among plates, grind pepper over each serving, and then garnish with a mint sprig.

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