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Lobster, Avocado and Mango Salad View Larger

Lobster, Avocado and Mango Salad

A salad that's appealing to the eye and sumptuous to taste

Recipe Tip: Sauce can be used anywhere—on sandwiches, salads or as a dip.

Ingredients:

  • 4-6 Tablespoons Stonewall Kitchen Caramelized Onion Mustard
  • 5 Tablespoons mayonnaise
  • 2 Tablespoons bottled clam broth
  • 2 Tablespoons shallots, minced
  • 1 1/2 teaspoons tarragon leaves, minced, or 1/2 teaspoon dried tarragon
  • 4-8 red leaf or bibb lettuce leaves, washed and blotted dry
  • 1 pound lobster meat (or substitute shrimp)
  • 1 large ripe avocado, peeled and sliced
  • 1 ripe mango, peeled and sliced
  • Freshly ground black pepper to taste

Directions:

  1. Whisk Caramelized Onion Mustard, mayonnaise and clam broth together in a small bowl until smooth.
  2. Stir in shallots and tarragon. Cover and refrigerate while preparing salad.
  3. Line 4 chilled plates with lettuce leaves. Divide lobster among plates, mounding meat in the center.
  4. Add avocado and mango slices in an attractive pattern surrounding the lobster.
  5. Grind black pepper over the salads; drizzle with dressing and serve.

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Caramelized Onion Mustard
Caramelized Onion Mustard Item: 120827 $6.50