2 lobsters (1 to 1 1/4 lb each), cooked, chilled and shelled
1 mango, peeled and sliced
1/4 jicama, peeled and sliced into strips
1/2 cucumber, peeled, seeded and sliced thinly lengthwise
1 cup arugula
16 mint leaves
8 sprigs cilantro
1/4 cup extra-virgin olive oil
Sea salt, to taste (TRY: Eden Sea Salt – French Celtic)
Juice of 1/4 cucumber (about 2 tbsp) (TIP: If you don't have a juicer, you can blend peeled cucumber with just enough water to get blades moving, then strain; you may want to make an extra batch of this dressing and store in the fridge for a couple of days.)
1½ tsp Sucanat
1 tbsp fresh lime juice
1/2 tsp sea salt
1/2 tsp chopped jalapeño chile pepper
Prepare vinaigrette: Combine all ingredients with a whisk until Sucanat is dissolved. Taste and adjust seasonings, if desired. Set aside
Slice lobster tail meat and arrange on a plate in a circle. In a bowl, toss claw meat with mango, jicama, cucumber, arugula, mint, cilantro, oil and vinaigrette. Sprinkle a touch of salt on each piece of plated lobster, and top plate with a pile of salad.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.