“‘Lobster, mango, and avocado salad with wasabi-coated flying fish roe and crispy seaweed and deep-fried leek garnish. Correct. My current project is quail boning. It still requires constant effort.'” ~The Rosie Project by Graeme Simsion
Baja Lobster and Mango Salad
1 large orange
2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
1/2 firm but ripe avocado, pitted, peeled and flesh diced
1 mango, peeled, pitted and diced
2 finely chopped scallions, white and pale green parts only
2 cups mixed baby greens salad mix
2 tablespoons extra-virgin olive oil
1 large lime, juiced
Salt and freshly ground black pepper
- Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between membranes to release the orange segments, letting the juice and segments fall into the bowl (remove the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
- In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
- Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.