Florida Tropical Seafood Salad

Serves 1


  • 1 Tablespoon
    Red Onion, Finely Diced
  • 0.25 Cups
    Frisee Greens
  • 4 Tablespoons
    Diced Mango
  • 1
  • 1 Ounce
    Coconut Sherry Vinaigrette (See Recipe Below)
  • 2 Teaspoons
    Extra Virgin Olive Oil
  • -
    Salt & Pepper


  1. Lightly poach the rock shrimp for 30 seconds and remove.

  2. In a metal bowl, place fine diced red onion, frisee, poached rock shrimp, scallop, diced mango, thin cut wax apple and thin sliced conch.

  3. Add juice from 1 lime, salt and pepper to taste and 1 tsp of extra virgin olive oil.

  4. Mix lightly.


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