Lobster Salad With Curried Mango Dressing

When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)

• Ready In: 30 mins
• Serves: 4

Ingredients

• DRESSING

• 1⁄2 mango, flesh removed
• 1⁄3 cup  mango nectar
• 3  tablespoons fresh lime juice
• 1  tablespoon  minced fresh ginger
• 1⁄2 teaspoon curry powder (use a little to begin with, you can also add to it)
• 3  tablespoons  chopped fresh chives
• 2  tablespoons  minced shallots
•  white pepper

• VEGETABLES

• 8  ounces  French haricots vert or 8  ounces  other green beans, cut in half
• 8  ounces asparagus
• 1⁄2 red bell pepper, thinly sliced
• 8  cups  mixed baby greens
• 1⁄2 cup fresh cilantro leaves
•  white pepper
• 1 1⁄4 lbs  cooked  lobster tail meat, sliced into medallions
• 16  yellow baby plum tomatoes or 16  cherry tomatoes

Directions

1. Place first 5 ingredients in blender (through curry powder); blend until smooth --
2. Stir in chives and shallots.
3. Season to taste with salt and white pepper.
4. *Can be prepared 1 day ahead; cover and refrigerate.
5. Bring heavy large saucepan of water to boil.
6. Add beans and cook until tender, about 4 minutes.
7. Using slotted spoon, transfer to bowl of cold water;. drain.
8. Repeat process with asparagus.
9. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
10. Drizzle some dressing over and toss lightly.
11. Season with salt and white pepper to taste.
12. Arrange salad on plates.
13. Fan lobster decoratively.
14. Garnish with tomatoes and drizzle remaining dressing over.