Lobster-Mango Salad

Recipe by dicentra
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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