About this Video
Learn how to make an awesome seafood salad that you can take with you while you’re fishing, beaching, hiking or doing just about anything in Florida. Just don’t forget about it in your car. Trust us!
Yield 4 servings
Ingredients
Lime cilantro dressing
- 1 cup plain low fat yogurt
- 2 tablespoon fresh cilantro, chopped fine
- 1/2 fresh jalapeño, seeded and chopped fine
- 1 lime, juiced
- 1 teaspoon Cajun spice mix
- Sea salt and fresh ground pepper to taste
Caribbean style Florida seafood salad
- 1 head Florida leaf lettuce, shredded
- 1 Pound assorted Florida seafood, cooked (shrimp, scallops, crab)
- 1 15oz. can low sodium black beans, rinsed and drained
- 1/4 Red Florida bell pepper, diced
- 1/4 Red onion, diced
- 1 Florida mango, peeled and diced
Preparation
- In a small bowl, combine the yogurt, cilantro, jalapeño, Cajun spice, and lime juice.
- Adjust seasoning with salt and pepper to taste.
- Add dressing a little at a time to the cooked and chilled seafood.
- Lightly toss to combine.
- Always keep seafood cold!
In four mason jars or any other food storage device, layer salad ingredients in an alternating fashion. Seal lid tightly and keep cold until time to serve.
Leave a Comment
Great looking salad, I’m going to try it out today. Where can I find those cool containers?
I AM VERY HAPPY TO SEE A GROUP OF PEOPLE OPENINING THE EYES OF PONTIONERS VACATIONERS FOR A THREE DAY GETAWAY EXPLORATION WHERE FLORIDA HAS BEEN GIVING FOR YEARS AND NOW THAT WE HAVE NEW PEOPLE COMING IN FROM DIFFRENT CULTULRES WITH DIFFERENT FLAVORS ON THEIR TOUNG THEY ARE EIGER TO EXPLODE ONTO THE KITCHEN TABLE TO REVIEL THIER SECRED TASTE.
HOW ABOUT SOME HOT COUCH SALAD,DOES ANY HAS A HIDDEN SECCRET THAT WOULD STING OUR MOUTH CLOSDED NOT TO SAY A WORD. HMMMMM,SO….GOOD.
This taste awesome
Something new to try and great idea. GOOD JOB.
just a [ suggestion ] u had a good amount mix for the salad left in that small bowl next time put some oof the sea food in this bowl [ get it all ] NORM
I love mango, what is the art to cutting it up??? How firm should the mango be ??? It looks like you used a potato peeler. I am thinking a different fruit may keep better going to the beach. Going to try this soon.
Susan-
Here’s Chef Justin’s response to your question:
There are several ways of cutting a mango. I prefer to peel it with a
peeler because you get the most yield. The ripeness of a mango is
different depending on what you want to do with it. Firm and mostly
green color skinned mangoes are great for cooking because the hold up
well. A softened or more ripe mango is better for eating as is or used
in salsas or salads. The best way to understand mangos is simply to work
with them to discover how you like them the best. As far as mangos on
the beach, I believe that there is hardly a better suited fruit for the
beach. Mangoes grow in a tropical climate and hold up well, they do not
need to be refrigerated when they are whole. I hope this helps. Thanks.
Is there a way to print this receipe out without printing 6 pages of entire website??
Betty- You can copy and paste the recipe into Word and print. I emailed you the recipe if that’s easier.
Betty, copy the text from our site and then paste it into a word doc, then print. Thanks
Producer
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