St. Barth Seafood Salad
This chef-curated St. Barth Seafood Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 36g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 393 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated St. Barth Seafood Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic St. Barth Seafood Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing St. Barth Seafood Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Dressing
- 3/4 cup frozen orange juice
- concentrate, thawed
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/4 cup olive oil
- salt and pepper to taste
- Salad
- 1 cup cubed cooked lobster
- 1 (8 ounce) package frozen fully
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
cooked tiny salad shrimp, thawed 2 (6 ounce) cans lump crabmeat, drained 2 (10 ounce) bags mixed salad greens 1 large grapefruit, peeled and sectioned 2 kiwis, peeled and sliced 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges 2 tomatoes, cut into wedges To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speedStep 2: Technique & Execution
Slowly drizzle the olive oil into the blender until mixture thickens slightlyStep 3: Technique & Execution
Season with salt and pepperStep 4: Technique & Execution
Refrigerate until ready to useStep 5: Technique & Execution
To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowlStep 6: Technique & Execution
Add 2 tablespoons of the dressing and toss until seafood is coatedChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 393 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 36g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 32g | Complex, slow-digesting dietary fiber |
| Fat | 14g | Wholesome dietary lipids for micronutrient absorption |
St. Barth Seafood Salad
This chef-curated St. Barth Seafood Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: cooked tiny salad shrimp, thawed 2 (6 ounce) cans lump crabmeat, drained 2 (10 ounce) bags mixed salad greens 1 large grapefruit, peeled and sectioned 2 kiwis, peeled and sliced 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges 2 tomatoes, cut into wedges To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed
Technique & Execution: Slowly drizzle the olive oil into the blender until mixture thickens slightly
Technique & Execution: Season with salt and pepper
Technique & Execution: Refrigerate until ready to use
Technique & Execution: To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl
Technique & Execution: Add 2 tablespoons of the dressing and toss until seafood is coated
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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