| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 large orange
- 2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
- 1/2 firm but ripe avocado, pitted, peeled and flesh diced
- 1 mango, peeled, pitted and diced
- 2 finely chopped scallions, white and pale green parts only
- 2 cups mixed baby greens salad mix
- 2 tablespoons extra-virgin olive oil
- 1 large lime, juiced
- Salt and freshly ground black pepper
Instructions
- Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 241 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 14 g |
| Cholesterol | 95 mg |
| Sodium | 632 mg |
Reviews
Love this recipe. Discovered it several years ago, and make it a few times every summer. Great guest dish also. Refreshing and light for a summer evening. Somebody suggested adding cilantro and I will try that next time.
Tried the recipe, added the one, single necessary missing ingredient, liked the result. What is the missing ingredient? Answer is just about any “south of the border” recipe, especially salad, uses freshly chopped cilantro as an additive ingredient or garnish. Simply using avocado and mango, does not make a salad Baja anything. However, adding cilantro makes this dish pop in a South American way. Some chili powder is also possible if used moderately. All in all, this is a very good, basic recipe that won’t be disliked by the most finicky diner.
I substituted peaches for the mangos. It was delicious.
Just tried this recipe. I love it. It was tasty. I was pleasantly surprised. Two thumbs up.
Delicious! I found this recipe 2 years ago and have been making it ever since. I live in Boston where most lobster dishes are smothered in butter, mayo and/or cheese. This is a lite and refreshing alternative and perfect for a hot summer day.
WOW! Delicious! Lobster tails are so expensive here though, I wonder if I can achieve a close taste with shrimp or other less expensive alternative.
Delicious! Perfect summer salad. I added a little honey to the dressing to sweeten it, but overall the recipe is great as is. Made it last night for dinner and making it again tonight because it was so good! I was looking for recipes to use the frozen lobster meat I got from Costco, and this is a great way to use it up!
This is such a light and refreshing recipe. I ended up using real crab meat instead of lobster. I’m sure lobster meat would have made it even better.
Good and different lobster salad-loved the avocado and mango mix-the dressing seemed to be a little weak-not much flavor and somewhat sweet-think it would have been better with some red wine vinegar. Found the portions a little light on the lobster, however, we just used lobster tail meat.
The citrus dressing and navel orange perfectly accompanied the taste of the avocado. Made the standard recipe size and served without the bed of greens… It definitely serves 4+ people, as the two of us dining filled up on this as an appetizer. Easy to put together and was very well received. Will be making again soon.