JB’s seafood salad with mango dressing a fresh summer meal

by Patricia R. Davis

Q I am certainly captivated by dressing on Janet’s lobster salad at JB’s on the Beach. I would be ever so grateful to discover the recipe for this delicious sauce. — Ava Basri, Boca Raton Janet’s lobster, and shrimp salad have been served because the eating place opened in 2002. This menu mainstay combines Maine lobster and shrimp salad over greens with hearts of palm, tomatoes, mango salsa, scallions, cucumbers, roasted red peppers, and mango dressing. It has constantly been their No. 1 promoting salad. The fashionable supervisor, CJ Nickson, explains why: “A huge portion, and the steamed, chilled lobster and shrimp is delicious and refreshing. Everyone loves it.

JB’s seafood salad with mango dressing a fresh summer meal 3

Nickoson commenced working for his uncle and then-proprietor Jack “B” Boyle as the assistant widespread supervisor the 12 months launched. The salad, named after BBoyle’sspouse, Janet, who died in 2013, was created for llobster’slove. Jack’s son Boyle bought the business to Ark Restaurants in May after his father’s demise in 2018. Ark owns and operates 20 restaurants and bars, 21 fast-food standards, and catering operations throughout the USA.

It’s been a very positive flow,” Nickoson stated. “The Ark organization are genuine restaurateurs who recognize the enterprise and methodology. They gather high-performing restaurants in top places and enhance the models. They were extraordinarily supportive while preserving respect for the present commercial enterprise.” As outdoor temperatures leap, chilled salads make the right meal. Summer enjoyable is a breeze with this do-in-advance predominant course that can be prepared the day earlier and plated just earlier than serving visitors. With a recipe that brings our seasonal mango harvest to incredible use, Janet’s lobstJanet salad is a winner.

Janet’s lobstJanet’sshrimp salad

Adapted from JB’s at the BJB’s.

  • 6 cups combined subject vegetables
  • ¼ cup diced roasted crimson pepper
  • ¼ cup sliced hearts of palm
  • ¼ cup Mango dressing or extra to taste (see recipe)
  • One ¼ pound Maine lobster, steamed and cut up in half

Shrimp salad (see recipe)

  • ½ cup diced Roma tomatoes
  • ½ cup diced cucumbers
  • ¼ cup chopped scallions
  • ½ cup Mango salsa (see recipe)

Lemon wedges for serving

1. Toss well with a huge blending bowl, integrating vegetables, roasted peppers, hearts of palm, and Mango dressing. Divide between two chilled salad plates, mounding veggies closer to the center of the plate.

2. Top every salad with half of a lobster. Top each lobster with half the Shrimp salad.

3. Sprinkle each salad with half the tomatoes, cucumbers, scallions, and Mango salsa over the greens. Garnish with lemon wedges.

It makes two generous portions

Nutrition records in step with serving: 535 calories, 37% calories from fats, 22g fat, 4g saturated fats, 419mg cholesterol, 32g carbohydrates, 20g total sugar, 5g delivered sugar, 52g protein, 2355mg sodium, 7g fiber

JB’s mango dresJB’s

  • 6 oz diced mango
  • 1 cup mayonnaise
  • 1-ounce clean lime juice
  • Two teaspoons diced jalapeno
  • ¼ cup mango nectar
  • Two tablespoons honey
  • One tablespoon sugar

Salt and black pepper to flavor

Place components in a blender or meal processor and season with salt and pepper to taste. Blend till smooth, switch to an airtight box, and refrigerate until needed.

It makes about two ¼ cups.

Nutrition facts in step with two tablespoons: one zero one energy, eighty-two % calories from fats, 9g fats, 1g saturated fats, 5mg LDL cholesterol, 5g carbohydrates, 4g general sugar, 3g added sugar, 0g protein, 78mg sodium, 0g fiber.

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