If you are looking for a salad with a burst of heavenly flavors with just the right amount of texture then our guess is you are looking for a succulent and delicate lobster mango salad. It’s a refreshing, healthy and light appetizer or snack that is widely loved by everyone. For this recipe, you’ll have it ready within ten minutes and it serves four persons.
Here’s how to make it:
For the ingredients you will need the following:
• 32 slices peeled jicama (approximately 9 x ½ x 1/8 inch strps)
• 2 1.5 pounds of cooked lobster
• ¼ cup fresh lime juice
• 1/3 cup fresh orange juice
• 1 cup chopped and peeled ripe mango
• ¾ cup minced red onion
• 2 teaspoons of minced and peeled gingerroot
• 1 teaspoon fresh ground pepper
• ½ teaspoon salt
• 1 head of Belgian endive
• 3 tablespoons of chopped fresh mint
• 24 pieces of steamed and chilled asparagus spears
• ¼ cup of finely chopped and seeded Serrano chili
• 8 cups of gourmet salad greens
For the directions:
1. Combine the fresh orange juice andlimejuice, gingerroot and salt in a small bowl and give it a stir.
2. Mix three tablespoons of the juice mixture, onion, chili, mint and mango in a separate bowl and stir. Set the mixture aside.
3. Separate the endive into leaves while you keep the twelve outer leaves. Slice the remaining leaves thinly and set it aside.
4. Extract the lobster meat from its claws and tails. Slice the tail meat thinly and set aside.
5. Pour 1/3 cup of the juice mixture over the salad greens and toss. Remember to toss it gently enough just to coat all the greens.
6. Evenly divide the greens in four salad plates and arrange the endive leaves, the asparagus spears, and the jicama strips on one side of each plate.
7. On the other side of the plate, carefully arrange the claw meat. Get a dollop of around ½ cup of mango mixture in the center of the plate and arrange the tail slices atop the mango mixture.
8. Pour the extra juice over the lobster, sprinkle with pepper and decorate it with your sliced endive.