Nikki Beach Sexy Salad Recipe - How to Make Nikki Beach's Sexy Salad - Parade Magazine

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(Nikki Beach)

Sexy and salad are not two words that are usually intertwined, but international beach club and hotel group Nikki Beach has made sushi, seafood and sexy salads their motto, along with their catchphrase: “Tell Only Your Closest Friends.”

The global lifestyle brand operates 13 day clubs and five resorts around the world, and draws an A-list crowd for its coastal cuisine and epic presentations. (Think larger than-life sushi boats and the best salads you’ve ever had.)

Take their signature Sexy Salad for example. Composed of lobster, shrimp, crab meat, mango, avocado, cucumber and greens, it’s a seafood lover’s dream salad that literally tastes like vacation on a plate.

Related: The Best Hearts of Palm Salad

It’s also the ideal date night (or day date) meal that’s sure to impress anyone you may be cooking for, thanks to fresh, tropical flavors and Insta-worthy plating.

“Our Sexy Salad has has been a favorite across all of our locations for some time,” explains Executive Chef Alessandro Pizza of Nikki Beach Saint Tropez. “The mixture of shellfish, mango and avocado is a winning formula because the mango adds a touch of sweetness to the slightly spicy mix, which marries well with the coolness of the cucumber. It’s a perfect light summer dish.”

How to Make Nikki Beach’s Sexy Salad

To make this iconic salad, you’ll need the following ingredients:

lobster
shrimp
crab meat
kanikama
avocado
mango
cucumber
field greens
tobiko
spicy mayonnaise

Keep reading for the full recipe and visit nikkibeach.com for a complete list of their locations, or to make a reservation.

(Nikki Beach)

Sexy Salad

By Nikki Beach

Ingredients

40 g Gambon shrimp, (or large red shrimp)
60 g lobster
30 g crab
30 g Surimi
50 g cucumbers
10 g mango
10 g avocado
3 g Tobiko orange
20 g baby gem lettuce
5 ml mango puree
35 g Spicy Mayo, recipe follows
1 g chives
micro greens

Spicy Mayonaise:

25 g mayonnaise
8 g kimchee sauce
2 g togarashi spice mix

Key Tags

Directions

Mix together the spicy mayonnaise ingredients and set it aside in the refrigerator.
Poach the shrimp in generously salted water for 4 minutes or until fully cooked. Store bought cooked shrimp can also be used.
Dice the cooked lobster tail into small pieces. Keep the claw for the decoration.
Similarly, cut the cooked shrimp the same size as the lobster.
Peel the cucumbers, mango and avocado and dice in small pieces.
Add the cooked shellfish into a mixing bowl with the diced avocado, mango and cucumber. Add chopped chives and spicy mayo. Mix together well.
Thinly slice the remaining cucumbers and form an overlapping circle with the slices.
Place a 8cm stainless steel mousse ring gently on the cucumbers and fill the bottom of the ring with shredded baby gem lettuce.
Add the seafood and spicy mayonnaise mixture atop the lettuce.
Finalize the Sexy Salad with the cooked lobster claw, orange tobiko and sakura mix. Additional decor can be added with store bought mango puree with a dot design around the plate.