Wednesday, October 27, 2010

Seafood Salad with Mango and Ginger Tartar Sauce


Prep time: 10 minutes
Serves: 4
Serving Size: 4 ounces seafood plus ¼ salad

1 pound cooked lobster, scallops, and shrimp
2 medium ripe mangos, peeled and diced into ½-inch cubes (about 1 cup)
1 (4-ounce) can whole water chestnuts, drained
3 cups frisee lettuce
½ cup reduced fat mayonnaise
Juice of 1 medium lemon (about 2 tablespoons)
1 (1-inch piece) ginger, peeled and grated (about 1 tablespoon)
1 tablespoon sweet pickle relish
Salt and freshly ground pepper
Chopped fresh dill

Toss together the seafood, mango and water chestnuts.

Divide the frisee onto four plates. Mound ¼ of the seafood on top of the lettuce.

Whisk together the mayonnaise, lemon juice, ginger, and relish. Season with salt and pepper. Dollop a spoonful of tartar sauce onto the salad. Garnish with dill.

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