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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Ingredients
- 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
Preparation
- 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.
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