Lobster-Mango Salad Recipe

Name: Lobster-Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup fresh orange juice; 1/4 cup fresh lime juice; 2 teaspoons minced peeled gingerroot; 1/2 teaspoon salt; 1 cup chopped peeled mango; 3/4 cup minced red onion; 1/4 cup finely chopped seeded serrano chili; 3 tablespoons chopped of fresh mint; 1 head Belgian endive (about 1/4 pound); 2 (1 1/2 lb) lobsters, cooked; 8 cups gourmet salad greens; 32 slices peeled jicama (9 x 1/2 x 1/8-inch strips); 24 asparagus spears, steamed and chilled; 1 teaspoon fresh ground pepper

Servings: persons

1/3 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons minced peeled gingerroot
1/2 teaspoon salt
1 cup chopped peeled mango
3/4 cup minced red onion
1/4 cup finely chopped seeded serrano chili
3 tablespoons chopped of fresh mint
1 head Belgian endive (about 1/4 pound)
2 (1 1/2 lb) lobsters, cooked
8 cups gourmet salad greens
32 slices peeled jicama (9 x 1/2 x 1/8-inch strips)
24 asparagus spears, steamed and chilled
1 teaspoon fresh ground pepper

1
Combine the first 4 ingredients in a small bowl; stir well.
2
Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
3
Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
4
Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
5
Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
6
Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
7
Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
8
Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.

190

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup fresh orange juice, 1/4 cup fresh lime juice, 2 teaspoons minced peeled gingerroot, 1/2 teaspoon salt, and more.

Yes, Lobster-Mango Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster-Mango Salad

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