This refreshing meal is not only nutritious, but also high in protein. Perfect for any time of the year, you can tailor the seafood to suit your taste.
1 cup water
1 tsp dried thyme
1 tsp dried marjoram
1 lb. large shrimp, peeled and de-veined
1-8 oz. lobster tail, cut into bite-size pieces
8 oz. bay scallops
8 oz. jumbo lump crab meat
1 cucumber, peeled and quartered
1 red bell pepper, diced
1/2 cup red onion, diced
1/2 cup orange yogurt
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon dijon mustard
1 tablespoon dried chives
1/4 teaspoon orange rind, grated
1/4 teaspoon lemon rind, grated
1/4 teaspoon lime rind, grated
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups small spinach leaves
1 cup mandarin orange sections
In a large skillet combine first 3 ingredients and bring to a boil.
Add shrimp, scallops and lobster; cover, reduce heat, simmer 4 minutes or until done.
Drain and set aside to cool.
In a large bowl combine shrimp, scallops, lobster, cucumber, bell pepper and onion.
In a small bowl combine orange yogurt through salt; mix together well.
Pour half of orange juice mixture over shrimp mixture; toss well, cover and chill 30 minutes.
Cover and chill remaining orange juice mixture.
In a small dish or bowl place 1 cup spinach, top 1/2 cup seafood salad and garnish with mandarin orange sections and cucumbers; drizzle remaining orange juice mixture over salad. Serve chilled.
Nutritional information (per serving)
Protein: 39 grams
Carbs: 12 grams
Fat: 6 grams
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