For the lime vinaigrette:<\/p>\n
1\/4 C. chopped cilantro<\/p>\n
2 scallions, minced<\/p>\n
Juice and zest of 1 lime<\/p>\n
1\/2 tsp. Dijon mustard<\/p>\n
1\/8 tsp. sugar<\/p>\n
1\/8 tsp. salt<\/p>\n
Freshly ground pepper to taste<\/p>\n
About 1\/3 C. canola oil<\/p>\n
<\/p>\n
For the salad:<\/p>\n
1 (12-oz.) frozen lobster tail or 12 oz. cooked shrimp (see note)<\/p>\n
1 ripe mango<\/p>\n
8 oz. mixed baby greens<\/p>\n
1\/2 yellow or red bell pepper, cored, seeded and diced<\/p>\n
<\/p>\n
Combine cilantro, onions, lime juice and zest, mustard, sugar, salt and pepper to taste in small bowl; whisk until smooth. Whisk in oil until smooth. Taste for seasoning; whisk in more oil, if too tart. Prepare lobster or shrimp according to package directions; cool. Remove from shells; cut into pieces. Holding the mango upright, carefully cut the two rounded sides away from the large seed. Score the fruit into cubes without cutting through the peel; push the peel side to turn the cubes inside out. Cut the mango cubes away from the peel. Divide greens among 4 dinner plates; top each with mango cubes, yellow pepper and lobster pieces. Drizzle each with lime vinaigrette.<\/p>\n
<\/p>\n
Yield:<\/p>\n
Calories:<\/p>\n
Fat:<\/p>\n
Fiber:<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
For the lime vinaigrette: 1\/4 C. chopped cilantro 2 scallions, minced Juice and zest of 1 lime 1\/2 tsp. Dijon mustard 1\/8 tsp. sugar 1\/8 tsp. salt Freshly ground pepper to taste About 1\/3 C. canola oil For the salad: 1 (12-oz.) frozen lobster tail or 12 oz. cooked shrimp (see note) 1 ripe mango 8 oz. mixed baby greens 1\/2 yellow or red bell pepper, cored, seeded and diced Combine cilantro, onions, lime juice and zest, mustard,…<\/p>\n