Lobster Papaya Salad
This wonderfully aromatic, light meal is rich in papains and vitamin C from the papaya and valuable lean protein from the lobster.
If you can't find a whole lobster, use cooked shrimp instead. Additional iron and other nutrients are obtained by sprinkling 2 tablespoons of sesame seeds, dry roasted in a coated pan, over the lobster salad.
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 74.6 μg | (124 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 1,512 mg | (38 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- ½ bunch cilantro
- 1 large Lime
- 2 Tbsps Thai fish sauce
- 2 Tbsps soy sauce
- 2 Tbsps Canola oil
- 1 Tbsp sesame oil
- 1 small Papaya
- 1 Avocado
- 1 cooked lobster (about 21 oz, removed from the shell)
- 7 ozs mixed Lettuce
- 2 elongated shallots
- 4 ozs Snow peas
- salt
Preparation steps
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.