Lobster Papaya Salad
|Saturated Fat Acids||1.8 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Rinse cilantro, shake dry, pluck leaves and chop coarsely.
To make the sauce, mix together the fish sauce, 3 tablespoons of lime juice, soy sauce, canola oil and sesame oil.
Peel papaya, cut in half and remove seeds.
Cut avocado in half, remove the pit and remove the skin.
Cut papaya and avocado into thin slices. Place on a plate and season with a little lime juice.
Cut lobster into bite-sized pieces. Mix in a small bowl with some sauce.
Rinse lettuces, spin dry and cut into bite-sized pieces.
Peel shallots and cut into very thin slices.
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.
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.