Lychee-Mango Lobster Salad

Sweet poached lobster tossed with juicy lychee and mango in a bright citrus-ginger dressing.

Ingredients

• 2 cooked lobsters (1 1/4 lb each), meat removed and chopped
• 1 cup fresh or canned lychees, halved
• 1 ripe mango, diced
• 1 avocado, diced
• 1/2 English cucumber, diced
• 3 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon minced ginger
• 1 tablespoon honey
• 3 tablespoons grapeseed oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons chopped cilantro
• Salt and white pepper to taste
• Mixed baby greens, for serving

Directions

1. Whisk together the lime juice, rice vinegar, ginger, honey, grapeseed oil, and sesame oil to make the dressing. Season with salt and white pepper.
2. In a bowl, gently combine the lobster meat, lychees, mango, avocado, and cucumber.
3. Add just enough dressing to coat and fold in the cilantro, being careful not to mash the avocado.
4. Bed a plate with baby greens, mound the lobster salad on top, and drizzle with remaining dressing.

Notes

Inspired by Ming Tsai’s lychee-mango lobster salad, a refreshing Simply Ming starter.