Lobster salad with quinoa, avocado, mango and citrus dressing

Lobster salad with quinoa, avocado, mango and citrus dressing

By
From
Citrus
Serves
4
Photographer
Mowie Kay

The lobster isn’t mandatory here – you could use any kind of shellfish – but do make sure you get something plump, sweet and buttery rather than mushy and waterlogged.

Ingredients

Quantity Ingredient
15g butter or olive oil
1 garlic clove, crushed
1/2 teaspoon smoked chilli powder
1/2 lime, Finely grated zest and juice
2 cooked lobsters, meat roughly chopped
or 4 lobster tails, meat roughly chopped
2 oranges
1 large cos or romaine heart, shredded
100g cooked quinoa
2 avocados, diced
4 spring onions, shredded
a small bunch coriander
a small bunch basil
sea salt

For the dressing

Quantity Ingredient
1/2 very ripe mango, peeled and diced
1/2 lime, Finely grated zest and juice
1 cm piece fresh root ginger, peeled and grated

Method

  1. Melt the butter or heat the oil in a frying pan. Add the garlic and sauté for 2–3 minutes, just to soften and take the edge off its astringency. Add the chilli powder along with the lime zest and juice. Season with plenty of salt, then whisk together. Remove from the heat and add the lobster meat. Turn over lightly so the lobster is well coated in the flavoured butter.
  2. Segment the oranges over a bowl to catch any juices, then squeeze the membranes and peel over the bowl to extract more juice. Arrange the segments with all the other salad ingredients, including the lobster, over a large platter, drizzling over the buttery juices as well. Whisk together the dressing ingredients with some salt, then drop spoonfuls of this over the lobster. Serve immediately.
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