Baja Lobster And Mango Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
• Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
• Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
• Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

Steps:

• Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
• Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
• Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.

Steps:

• Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
• Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions. Dressing: 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.