dish
Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette

4
Serves
560
Calories
14
Nutrients
11
Vitamins

Ingredients

3 ears sweet corn
2 stalks celery , diced
2 tablespoons fresh, chopped cilantro
1 head iceberg lettuce , shredded
1 cup watermelon , seeded
2 tablespoons grapefruit juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3/4 cup canola oil

Cooking Instructions

1. Cook the lobsters in a large pot of boiling salted water for 12 minutes. Let cool and remove the meat from the shells.

2. Chop the tail and joint meat into 1/2 inch pieces and reserve the whole claw meat for garnish.

3. In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min. Let cool and cut the kernels from the cob.

4. Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium mixing bowl and season with salt and pepper.

5. To make the dressing, puree the watermelon, grapefruit juice, vinegar and Dijon mustard in a food processor or blender for 1 minute. With the motor running, slowly add canola oil. (This can be made in advance and stored in the refrigerator for up to 3 days.)

6.Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over shredded iceberg lettuce on individual plates and garnish with a lobster claw and whole cilantro leaves.

Serving Size: 1 salad with dressing

Nutrition Information

Number of Servings: 4
Calories
560
Protein
68 g
Total Carbohydrate
32 g
Dietary Fiber
6 g
Soluble Fiber
1 g
Sugar
16 g
Total Fat
17 g
Saturated Fat
1 g
Monounsaturated Fat
9 g
Polyunsaturated Fat
5 g
Cholesterol
323 mg
Percent Calories from Protein
49 %
Percent Calories from Carbohydrate
23 %
Percent Calories from Fat
28 %
Vitamin A
3422 IU
Vitamin B3 - Niacin
5 mg
Vitamin B12
3 mcg
Vitamin C
51 mg
Vitamin D
13 IU
Folate
47 mcg
Vitamin E
12 IU
Calcium
214 mg
Phosphorus
505 mg
Potassium
1500 mg
Sodium
1052 mg