Lobster Mango And Avocado Salad Recipes

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BAJA LOBSTER AND MANGO SALAD



Baja Lobster and Mango Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 large orange
2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
1/2 firm but ripe avocado, pitted, peeled and flesh diced
1 mango, peeled, pitted and diced
2 finely chopped scallions, white and pale green parts only
2 cups mixed baby greens salad mix
2 tablespoons extra-virgin olive oil
1 large lime, juiced
Salt and freshly ground black pepper

Steps:

  • Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
  • Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
  • Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

LOBSTER MANGO AVOCADO SALAD



Lobster Mango Avocado Salad image

This lobster mango avocado salad is a healthier, tropical twist on the classic summer staple. Serve in lettuce cups or a buttered toasted bun!

Provided by Gina Matsoukas

Categories     Main Dishes

Time 15m

Number Of Ingredients 13

8 ounces steamed lobster tail, chopped
1 mango, chopped
1 avocado, chopped
1 medium red pepper, diced
1 cup thinly sliced red cabbage
1/3 cup thinly sliced red onion
1 jalapeño pepper, thinly sliced into rounds
5.3 ounces plain Greek yogurt
zest of 1 lime
juice of 1 lime
1/3 cup chopped cilantro
salt and pepper to taste
bibb lettuce or toasted hot dog buns for serving

Steps:

  • Combine the lobster, mango, avocado, red pepper, cabbage, red onion and jalapeño in a large bowl.
  • Mix together the Greek yogurt, lime zest, lime juice, cilantro, salt and pepper in a small bowl until well combined.
  • Pour the yogurt mixture into the salad bowl and toss together until the salad is thoroughly coated in the yogurt mixture.
  • Spoon into lettuce cups or a toasted buttered bun for serving.

Nutrition Facts : Calories 312 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 8 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 300 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

LOBSTER, MANGO, AND AVOCADO SALAD



Lobster, Mango, and Avocado Salad image

Categories     Salad     Salad Dressing     Mango     Lobster     Avocado     Fall     Summer     Chill     Boil

Yield serves 4

Number Of Ingredients 9

Two 1 1/4- to 1 1/2-pound live spiny lobsters or Maine lobsters
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped scallion (white and pale green parts only)
1 tablespoon fresh lime juice
2 ruby-red grapefruits
2 firm but ripe avocados, halved, pitted, peeled, and diced
1 mango, peeled, pitted, and diced
4 cups mixed mesclun salad greens
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
  • Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
  • Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
  • Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

LOBSTER MANGO AVOCADO SALAD RECIPE



Lobster Mango Avocado Salad Recipe image

Provided by MAMARAGU

Number Of Ingredients 6

1/2 lb. cooked lobster meat diced
1 ripe avocado diced
1/2 mango diced
1 tbls chopped fresh cilantro
salad greens
1/4 c Mango Citrus dressing

Steps:

  • In a bowl combine all ingredients except dressing, folding gently. Place lobster mixture on top of salad greens and dress with a drizzle of dressing. Dressing: juice of 1 lime, 1/4 c lemon olive oil, 1/2 mango diced, dash of cinnamon and cayenne, salt to taste. Add all ingredients except oil to food processor and blend until combined. slowly add oil until incorporated. Pour over salad greens.

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