Sweet Maine Lobster, Mango & Jicama Salad with Cucumber Vinaigrette

Maine lobster mixed with sweet mango and fresh jicama is topped with a refreshing cucumber vinaigrette in this recipe. Surprise your guests with this elegant salad that takes only 25 minutes make.

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Cook Time
25 min
25 min


  • 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)

Cucumber vinaigrette

  • 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


  1. Prepare vinaigrette: Combine all ingredients with a whisk until Sucanat is dissolved. Taste and adjust seasonings, if desired. Set aside
  2. 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.

Nutrition Information

  • Serving Size 1/4 salad
  • Calories 442
  • Carbohydrate Content 21 g
  • Cholesterol Content 159 mg
  • Fat Content 17 g
  • Fiber Content 3.5 g
  • Protein Content 48 g
  • Saturated Fat Content 2 g
  • Sodium Content 574 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g