Lobster, Pink Grapefruit And Mixed Herb Salad

This lobster and pink grapefruit salad was the winner of our Asian salad food fight.

The ingredient of Lobster Pink Grapefruit And Mixed Herb Salad

• 2 ruby red grapefruit peeled cut into segments
• 2 purple asian shallots very thinly sliced
• 1 2 cup round mint leaves
• 1 2 cup vietnamese mint leaves
• 1 2 cup coriander leaves
• 1 2 cup thai basil leaves
• 2 cooked lobster tails shelled cut into medallions
• 2 stalks lemongrass white part only finely chopped
• 1 garlic clove crushed
• 2 tbsp fresh ruby red grapefruit juice
• 2 tbsp sweet chilli sauce
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 2 tsp sesame oil

The Instruction of lobster pink grapefruit and mixed herb salad

• to make the dressing combine the lemongrass garlic grapefruit juice sweet chilli sauce sugar fish sauce and sesame oil in a small bowl
• combine the grapefruit shallot mints coriander and basil in a large bowl drizzle with a little of the dressing and gently toss to combine place evenly among serving plates top with the lobster and drizzle with remaining dressing to serve

Nutritions of Lobster Pink Grapefruit And Mixed Herb Salad

fatContent: 326 474 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 54 grams protein
sodiumContent: n a

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