Lobster and Mango Salad

When mangoes are in season, this is a real favorite of ours.


Light and vibrant, this is a great summer salad. I took the original recipe and modified it just a little bit. If you don't have fresh lobster tail to cook for this salad, you can substitute already cooked lobster, or even crab meat.

Makes: 2 servings
Prep time: 15 minutes
Printable Recipe

Ingredients:

• 1 large orange
• 1 lobster tail, cooked, shelled, and chopped into bite-size pieces
• 1 medium avocado, pitted, peeled and diced
• 1 mango, peeled, and diced
• 2 green onions, chopped
• 2 cups fresh greens
• 2 T extra-virgin olive oil
• 1 large lime, juiced

1. Peel and slice the orange over a small bowl. Places the slices in a large bowl, letting the juices drip into the small bowl while slicing.

2. In the bowl containing the juice, whisk in the lime juice, olive oil, and salt and pepper to task. Set aside.

3. In the large bowl, add the lobster, avocado, green onions, and mango. Add dressing mixture and gently stir.

4. Arrange greens on two plates. Top with fruit mixture. Serve.