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Lobster Caribbean Salad


Lobster Caribbean Salad

There may be a cabbage hater in the crowd, but you can win him or her over with this new-take-on-a-slaw salad. Shredded crisp cabbages, vegetables, and mango fruit tossed with a lightly sweet, tangy and a touch-of-spice dressing are only made even better when topped with plump freshly cold lobster meat, sliced avocados, and crunchy salty chopped cashew nuts. Think of this light and flavorful meal-in-a-bowl as a Caribbean vacation without leaving your house





Preparation Time

25 minutes

Serves

4 People

Ingredients / serving 4 people

Dressing

2 Tbsp. grainy mustard

¼ cup light brown sugar

¼ cup fresh lime juice

1 tsp. minced garlic

1 tsp. hot sauce, such as tobacco

¼ cup extra-virgin olive oil


Salad

4 cups shredded Napa cabbage

2 cups shredded purple cabbage

1 mango, peeled, pitted, and chopped

1 cup julienned carrots

¾ cup sliced scallions

¼ cup chopped flat-leaf parsley

Salt and freshly ground black pepper, to taste

1 ripe avocado, peeled, pitted and sliced

1 lb. pre-cooked fresh lobster meat, tails, claws, and knuckle meat

½ cup chopped toasted, salted cashews



Utensils

• 1 Large Bowl
• Whisk
• Tongs
• Chef's Knife
• Vegetable Peeler


1

Place the mustard, sugar, lime juice, garlic, and hot sauce in the bottom of a large bowl.


2

Slowly whisk in the olive oil until fully combined.


3

Top the salad dressing in the bowl with the Napa cabbage, purple cabbage, mango, carrots, scallions, and parsley and season to taste with salt and pepper. Toss to combine.


4

Divide the mixture between four bowls, then top each bowl with some of the sliced avocado, lobster meat and cashews. Serve immediately.




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