Ingredients for Lobster Salad With Curried Mango Dressing
- 1 cup mango chunks
- Mango Nectar
- Fresh Lime Juice
- Fresh Ginger
- 1 teaspoon curry powder
- Fresh Chives
- 1 tablespoon minced shallots
- freshly ground white pepper to taste
- French Haricots Vert
- 1 cup asparagus spears
- Red Bell Pepper
- Mixed Baby Greens
- Fresh Cilantro Leaves
- Lobster Tail Meat
- Plum Tomatoes
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How to Make Lobster Salad With Curried Mango Dressing
- Combine 1 cup mango chunks, 1/4 cup plain yogurt, 2 tablespoons lime juice, 1 teaspoon curry powder, and a pinch of salt in a blender.
- Blend until completely smooth and creamy.
- Stir in 2 tablespoons chopped chives and 1 tablespoon minced shallots.
- Season the dressing to taste with salt and freshly ground white pepper.
- The dressing can be made 1 day ahead. Cover and refrigerate.
- Bring a large pot of salted water to a boil.
- Add 1 cup green beans and cook until tender-crisp, about 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to stop the cooking process.
- Drain the green beans well.
- Repeat steps 7-9 with 1 cup asparagus spears, cut into 1-inch pieces.
- In a large bowl, combine the cooked and cooled green beans, asparagus, 1/2 cup chopped bell pepper (any color), 1/2 cup chopped mixed greens, and 1/4 cup chopped cilantro.
- Lightly toss the vegetables with a portion of the curried mango dressing.
- Season with salt and white pepper to taste.
- Arrange the salad on plates. Decoratively fan 1 cup cooked lobster meat on top.
- Garnish with 1/4 cup cherry tomatoes, halved, and drizzle the remaining dressing over the salad.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
63g
Fat
2g
Carbs
8g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Salads Seafood Vegetables American Southern United States Easy Finger Food Holiday Event Lobster Spicy Comfort Food Shellfish Asparagus Green Yellow Beans Brunch Taste Mood Presentation Served Cold
