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Lobster Salad With Curried Mango Dressing

  • 30minutes
  • 265calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 mango , flesh removed

  2. 1/3 cup mango nectar

  3. 3 tablespoons fresh lime juice

  4. 1 tablespoon minced fresh ginger

  5. 1/2 teaspoon curry powder (use a little to begin with, you can also add to it)

  6. 3 tablespoons chopped fresh chives

  7. 2 tablespoons minced shallots white pepper

  8. 8 ounces French haricots vert or 8 ounces other green beans , cut in half

  9. 8 ounces asparagus

  10. 1/2 red bell pepper , thinly sliced

  11. 8 cups mixed baby greens

  12. 1/2 cup fresh cilantro leaves white pepper

  13. 1 1/4 lbs cooked lobster tail meat, sliced into medallions

  14. 16 yellow baby plum tomatoes or 16 cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Place first 5 ingredients in blender (through curry powder); blend until smooth -- 2 Stir in chives and shallots.

  2. Season to taste with salt and white pepper.

  3. *Can be prepared 1 day ahead; cover and refrigerate.

  4. Bring heavy large saucepan of water to boil.

  5. Add beans and cook until tender, about 4 minutes.

  6. Using slotted spoon, transfer to bowl of cold water;. drain.

  7. Repeat process with asparagus.

  8. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.

  9. Drizzle some dressing over and toss lightly.

  10. Season with salt and white pepper to taste.

  11. Arrange salad on plates.

  12. Fan lobster decoratively.

  13. Garnish with tomatoes and drizzle remaining dressing over. ?

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