1/2 pound cooked lobster meat
1/2 pound high quality crab meat
1/2 pound cooked shrimp, cleaned and de-veined
2 Tbsp fresh limejuice
4 ounces cherry tomatoes
4 tsp finely chopped shallot
1 pink or ruby-red grapefruit
1 tsp raw sugar
4 cups baby arugula (rocket)
4 Tbsp Newman's Own® Lite Italian Dressing
1/4 tsp sea salt
freshly ground pepper, to taste
Rinse, drain and dry lobster and crab meats, taking time to pick out any shell pieces, then chop into 1-inch square pieces. Gently mix above prepared lobster and crab with shrimp and sprinkled with limejuice.
Slice cherry tomatoes in half and stir with chopped shallot in separate bowl. Peel and cut grapefruit into sections, removing all membranes and pith. Then drain on paper towels. Mix drained grapefruit sections with raw sugar in separate bowl.
Peel and slice avocado into ½-inch slices and set aside. Rinse and spin dry rocket and assemble on flat, decorative plate.
Arrange seafood, tomatoes, grapefruit and avocado gently over greens. Drizzle entire plate with salad dressing. Sprinkle with sea salt and ground pepper.