Mango and Lobster Salad with Citrus Vinaigrette

For the salad

  • Six tablespoons fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 2 pounds cooked lobster meat, diced
  • 1 mango, peeled and diced
  • 1/2 pound of bell peppers, diced
  • 1/2 pound of onions, diced
  • 3 tablespoons chopped fresh cilantro leaves
  • 3 leaves of artisan baby greens
  • A few sprigs of cilantro, for garnish
  • Salt and freshly ground pepper
  • Honey citrus vinaigrette (recipe below)
  • Honey yogurt dressing (recipe below)

For the honey citrus vinaigrette

  • 1 clove garlic, minced
  • 1/2 tablespoon of grated onions
  • cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup vegetable oil

For the honey yogurt dressing

(Makes three cups)

  • 1/2 cup plain yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • Pinch salt and pepper

For the salad

  1. In a small bowl, whisk together the lemon juice and half teaspoon salt until the salt dissolves.
  2. Slowly whisk in the olive oil until well blended.
  3. Season with pepper and set aside.
  4. In a medium bowl, gently stir together the lobster, bell peppers, onions, mango, the honey citrus vinaigrette, and cilantro.
  5. Add the lemon juice mixture from above.
  6. Place the artisan baby greens onto a plate with the lobster salad atop.
  7. Garnish with sprigs of cilantro, and a drizzle of the honey yogurt dressing.

For the honey citrus vinaigrette

  1. Mix together all the ingredients and set aside in a bowl ready for use.

For the honey yogurt dressing

  1. Mix together all the ingredients in a bowl and set aside ready for use.