EatSmarter exclusive recipe

Lobster Papaya Saladwith Avocado

Lobster Papaya Salad - Lobster Papaya Salad - A special treat
Lobster Papaya Salad - A special treat


Calories:332 kcal
Preparation:50 min
Ready in:50 min
1 serving contains (Percentage of daily recommendation)
Calories332 kcal(17%)
Protein24 g(48%)
Fat17 g(21%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

¼ bunchesCilantro
½large Limes
1 tablespoonThai fish sauce
1 tablespoonSoy sauce
1 tablespoonCanola oil
½ tablespoonsSesame oil
½small Papaya
½cooked Lobster (about 600 grams, removed from the shell)
3 ½ ouncesmixed lettuce
1elongated Shallots
2 ouncesSnow pea

Kitchen Utensils

1 Pot, 1 Bowl, 2 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Salad spinner, 1 Citrus juicer, 1 Fork, 1 Plate


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1 Rinse cilantro, shake dry, pluck leaves and chop coarsely.
2 To make the sauce, mix together the fish sauce, 3 tablespoons of lime juice, soy sauce, canola oil and sesame oil.
3 Peel papaya, cut in half and remove seeds.
4 Cut avocado in half, remove the pit and remove the skin.
5 Cut papaya and avocado into thin slices. Place on a plate and season with a little lime juice.
6 Cut lobster into bite-sized pieces. Mix in a small bowl with some sauce.
7 Rinse lettuces, spin dry and cut into bite-sized pieces.
8 Peel shallots and cut into very thin slices.
9 Trim peas and cut into thin strips. Bring a pot of salted water to a boil, add peas and blanch for 30 seconds. Then rinse in cold water and drain well.
10 Mix lettuces, shallots and peas with 2/3 of the remaining salad dressing and place on a plate. Add lobster, avocado and papaya and sprinkle with the remaining sauce. To taste, garnish with cilantro.


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