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Рецепт Lobster Avocado and Mango Salad Recipe
by Sandy EverydaySouthwest

This Lobster Avocado and Mango Salad has to be my all time favorite salad recipe. I have served the salad for a great lunch with “the girls,” a special anniversary dinner for my own parents and even in a lettuce leaf for a summer picnic. This week I’m making it again for Oscar night.

My whole family is one giant movie buff. We go to movies together. We talk about movies. We even quote movies as part of our real life conversations with each other (You talkin’ to me?) We may be the only people I know who sit through every last movie credit and try to find the most interesting name and guess it’s cultural origin.

Oops, sorry, that’s probably a little too much information.

This year, we are getting together to watch the whole program from the Red Carpet to the Fashion Police wrap-up. Ok, let me re-phrase that… I will be watching the Red Carpet while “the dudes” hang out together doing what ever “dudes” do and then they will join me for dinner and the Oscars. We’ve even come up with a sort of “Oscar pool” going to see who chooses the most winners.

If you don’t want to go so far as to stack the salad, you can layer it in a martini glass and call it a “Lobster Cocktail” like I did in our cookbook, 200 Appetizers by Gibb Smith.

Remember, this salad doesn’t have to be fancy, you can make it casual by wrapping it in a crunchy lettuce leaf for a nice lunch or even picnic. The combinations are endless with these great flavors.

If lobster isn’t your thing or you don’t want to cook your own, just substitute crab or shrimp or even cooked chicken. Just shred the chicken and toss it with the remoulade sauce for a great way to feed a crowd.

We have quite a few appetizers in our book that are fancy enough for an Oscar party or any special occasion. I just found out that if you are a Barnes and Noble member, you can order the book in your local Barnes and Noble store for the reduced member’s price AND they will deliver it to your home with no additional shipping charge. You can even get it in time for the Oscars. You can also order it on line.

Lobster Avocado and Mango Salad Recipe

Author: Sandy Hoopes

Recipe type: Salad

Cuisine: American Southwest

Serves: 4 to 8

Dice half of the lobster into 1⁄2-inch pieces. Slice the other half into nice pieces for the top of the stack. Place in separate bowls.

In a small bowl, mix together the mayonnaise, lemon juice, mustard, 1 tablespoon red onion, Tabasco, and salt. Toss with diced lobster pieces and set aside.

In a medium bowl, toss the mango, bell pepper, and jalapeno together and set aside.

In a small bowl, toss the avocado, red onion, and lime juice together. Season with salt and pepper and set aside.

Divide the avocado mixture between 4-3 inch round ring molds or biscuit cutters and gently press together. Top with mango mixture and gently press into the ring. Spoon the diced lobster mixture onto the mango and gently press to hold its shape.

Arrange several pieces of sliced lobster to the top of the stack. Unmold on the plate you wish to serve the salad on.

Garnish with fresh basil and basil oil, if desired.

or

Spoon avocado mixture into the bottom of a martini glass about 1-inch deep. Spoon a layer of mango mixture over the avocado. Add the diced lobster over the mango mixture and top with several lobster slices. Repeat for a total of 8 cocktails.

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This really is my favorite salad recipe. I have even been known to toss the lobster and mango mixture together and serve it in half of an avocado for lunch. Use your imagination and come up with fun ways to serve it.

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Thanks for stopping by!

—Sandy

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