Mango salad with lobster and lite vinagrette

By pammons

Ingredients

• Vinaigrette:
• .25 cup chopped cilantro
• 2 green onions, minced
• Juice and zest of 1 lime
• .5 t Dijon mustard
• 1/8 t sugar
• 1/8 t salt
• Ground pepper to taste
• 1/3 c canola oil. Approx
• Salad:
• 12 oz frozen lobster tails(or substitute 12 oz cooked shrimp)
• 1 ripe Mango
• 8 oz mixed baby greens
• .5 yellow or red bell pepper diced

Details

Servings 4

Preparation

Step 1

Combine cilantro onion lime zest and juice mustard sugar salt and pepper in small bowl whisk until smooth. Whisk in oil until smooth. Taste for seasoning; whisk in more oil, if too tart.
Prepare lobster according to package directions; cool; remove from shells and cut into pieces.
Holding the mango upright, carefully cut the two undersides away from the large seed. Score the fruit into cubes without cutting through from the large seed. Score the fruit into cubes without cutting through the peel; push and peel side to turn the cubes inside out and cut them off.
Divide greens among four dinner plates; top each with mango cubes, pepper and lobster pieces.
Drizzle each with lime vinaigrette.