LOBSTER, SOY CHICKEN AND MANGO SALAD
Steps:
- To make the Pickled Cucumber, slice the cucumber lengthwise on a mandolin or slice very thinly. Add the sea salt and allow to stand for 30 minutes. Wash the cucumber in water and dry with a paper towel. In a small bowl, mix the vinegar and sugar together and add to the cucumber. Set aside until ready to use.
- Drown the lobsters in fresh water, this will take about 30 minutes. Boil the water and sea salt together vigorously in a pot large enough to fit the lobsters. Add the lobsters and cook for 6 minutes. Remove from the pot and allow to cool to room temperature. Do not refresh.
- Remove the lobster tails and peel off the shell by cutting down each side and pulling away the shell. Crack the shells and remove the meat from the legs.
- To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar together in a small pot and cook until the sugar has caramelised. Add the tamarind juice and soy sauce, and allow to cool to room temperature. Add the olive oil and stir vigorously.
- In a large bowl mix the noodles, black and white wood fungus, and enoki mushrooms together. Add half of the dressing and toss to coat.
- Divide the salad between 6 large plates. Place a slice of mango on each plate, top with a slice of chicken, lobster and some leg meat. Top with a slice of pickled cucumber, and grind over some pepper. Drizzle over the remaining dressing, and serve.
BAJA LOBSTER AND MANGO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
- Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
- Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
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