Baja Lobster Salad
I tried a new recipe out on some dinner guests the other night. I did a lot of the prep work in advance for this salad as well as the main course and dessert.. Unfortunately, I forgot to put in the avocado! It was delicious even without it, but I will definitely be making it again (with avocado). I bought frozen lobster tails, and used all four. I just can’t bring myself to throw the little suckers in boiling water while they’re still breathing!
Ingredients
Salad:
- 1 large orange
- 2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
- 1/2 firm but ripe avocado, pitted, peeled and diced
- 1 mango, peeled, pitted and diced
- 2 finely chopped scallions, white and pale green parts only
- 2 cups mixed baby greens salad mix
Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 large lime, juiced
- Salt and freshly ground black pepper
Directions
Salad: Working over a small bowl, segments the orange, 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.
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