Lobster Caribbean Salad
Preparation Time: 25 minutes
Cook Time: 0 minutes
Serves: 4 people
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
Ingredients
2 Tbsp.
grainy mustard
¼ cup
light brown sugar
¼ cup
fresh lime juice
1 tsp.
minced garlic
1 tsp.
hot sauce, such as Tabasco
¼ cup
extra-virgin olive oil
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
to taste
Salt and freshly ground black pepper
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
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now®
Step 1
Place the mustard, sugar, lime juice, garlic, and hot sauce in the bottom of a large bowl.
Step 2
Slowly whisk in the olive oil until fully combined.
Step 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.
Step 4
Divide the mixture between four bowls, then top each bowl with some of the sliced avocado, lobster meat and cashews. Serve immediately.
