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Caribbean Lobster Salad

Caribbean Lobster Salad

by joshua johnson
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

grainy mustard2 Tbsp.grainy mustard
light brown sugar¼ cuplight brown sugar
fresh lime juice¼ cupfresh lime juice
minced garlic1 tsp.minced garlic
hot sauce, such as Tabasco1 tsp.hot sauce, such as Tabasco
extra-virgin olive oil¼ cupextra-virgin olive oil
shredded Napa cabbage4 cupsshredded Napa cabbage
shredded purple cabbage2 cupsshredded purple cabbage
mango, peeled, pitted, and chopped1mango, peeled, pitted, and chopped
julienned carrots1 cupjulienned carrots
sliced scallions¾ cupsliced scallions
chopped flat-leaf parsley¼ cupchopped flat-leaf parsley
Salt and freshly ground black pepperto tasteSalt and freshly ground black pepper
ripe avocado, peeled, pitted and sliced1ripe avocado, peeled, pitted and sliced
pre-cooked fresh lobster meat, tails, claws, and knuckle meat1 lb.pre-cooked fresh lobster meat
chopped toasted, salted cashews½ cupchopped toasted, salted cashews

Instructions

Recipe created by Vanessa Seder for Maine Lobster Now®
Step 1
Making the dressing
Place the mustard, sugar, lime juice, garlic, and hot sauce in the bottom of a large bowl.
Step 2
Adding olive oil to the dressing
Slowly whisk in the olive oil until fully combined.
Step 3
Mixing the vegetables into the bowl with the dressing
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
Plating the salad
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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