Best Malibu Salad Recipes

MALIBU® RUM FRUIT SALAD

Steps:

• Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl.
• Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight.
• Spoon fruit salad into serving bowls and sprinkle with coconut.

MALIBU BARBIE - SEAFOOD SALAD

Steps:

• In a large bowl mix together the diced avocado, onions, cucumber, shrimp, and crabmeat and season with salt and pepper, to taste. In another bowl or a kitchen blender mix together the yogurt, ketchup, and lemon juice. When mixed thoroughly, slowly add the hot sauce, (not too much as it will over power the seafood).
• To finish the dish, slowly add the dressing to the avocado mixture until slightly wet. Place 3 to 4 slices of tomato in the center of each serving plate, slightly separate just so the tomatoes touch.
• Fill an ice cream scoop with the salad and place in the center of the tomatoes. Garnish with chopped chives and serve.

RED CHILE ENCRUSTED WAHOO, TOASTED MACADAMIA NUT REDSKIN POTATO SALAD AND MANGO MALIBU RUM RELISH

Steps:

• Grind all the spices in a small coffee grinder.
• Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin Potato Salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo.
• Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.
• Mix all ingredients well.

AVOCADO MALIBU SALAD

Steps:

• In a large bowl, combine sour cream, curry powder and salt. Add the chicken, pineapple, green pepper, crab and pimientos. Cover and refrigerate for 1-2 hours. Just before serving, toss avocados with lemon juice. Place avocados and crab mixture on lettuce. Garnish with grapes if desired.

MALIBU SALAD

Steps:

• In a small skillet over medium-high heat, stir sesame seeds for 3 to 4 minutes or until golden brown set aside.In a small bowl, mix oil, vinegar, soy sauce, garlic, mustard, sugar and pepper until well blended. Stir in toasted seeds. Cover and set aside at least 30 minutes to develop flavor.In a large salad bowl, place greens, mushrooms, artichoke hearts, avocado, tomato, sprouts and green onions toss lightly. Stir dressing and serve separately.