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Ingredientes
- 8 ounce cooked and peeled langostinos
- 1 x avocado sliced
- 2 x plum tomatoes diced
- 1/2 c. diced red onion
- 1 Tbsp. lemon juice
- 1 head green leaf lettuce trimmed, rinsed, and dry
- 1 x garlic clove chopped or possibly pressed
- 1 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
Direcciones
- To make the dressing, combine the garlic, balsamic vinegar, salt and pepper in a small bowl. Whisk to mix well, then add in the extra virgin olive oil and whisk till thoroughly mixed and emulsified. Taste the dressing for seasoning and set aside.
- In a medium bowl, combine the langostinos, avocado, tomatoes and onion. Drizzle the lemon juice over and stir gently to thoroughly mix the ingredients.
- Stack a few of the lettuce leaves on a chopping board and loosely roll them up. Cut across the leaves to create strips. Repeat with the remaining lettuce. Arrange the lettuce on individual plates.
- Whisk the dressing to remix and pour it over the langostino salad. Stir to proportionately coat the ingredients in dressing. Spoon the langostino salad over the lettuce and serve.
- This recipe yields 4 servings.
- Comments:This recipe serves well as either a first course or possibly a light main course salad. The dressing can easily be varied, using red wine vinegar or possibly citrus juice in place of the balsamic vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 136 | 81% |
| Total Fat 15.28g | 19% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 381mg | 11% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.76g | 2% |
| Protein 1.97g | 3% |
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