Shrimp and Lobster Salad with Farro |
yield: ~4 generous servings prep time: ~1 hour difficulty: easy
Ingredients:
- 2 2 lb lobsters, steamed and taken out of the shell
- 1 lb colossal shrimp, shelled, deveined and cooked
- 3 small pickling cucumbers
- 2 large ripe tomatoes
- 1/2 red pepper, cut into strips
- 1 bunch scallions, sliced
- 2 avocado, peeled, pit removed, cut into large dice
- 1 cup quick cooking Farro
- 2 cups chicken stock
- juice from 3 limes
- fresh basil (I used a handful and roughly chopped it)
- fresh mint and cilantro (I used about 10 mint leaves and several stems of cilantro)
- 1/4 cup olive oil
- 1 Tbs honey
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 3 Tbs feta cheese
- sea salt and pepper
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Procedure:
- Shell the shrimp and lobster and chill
- Make the farro according to directions on package--I cooked it in chicken stock. Cool
- Peel and seed cukes and cut into large dice
- Cut tomatoes into wedges, then cut wedge in half
- Slice scallions up to dark green
- Cut peppers into strips
- Mix farro with cukes, scallions, peppers, and avocado
- Make lime vinaigrette (lime juice, olive oil, honey, basil, mint, cilantro, garlic powder, pepper flakes)
- Pour half dressing over farro/veggies. Toss and arrange on large platter.
- Place tomatoes all around farro
- Heap seafood over the top
- Pour remaining dressing over everything
- Sprinkle with feta, top with additional basil.