Chunky avocado, mango & lobster summer salad
Prep time: 10 (minutes)
Cook time: 0 (minutes)
Total time: 10 (minutes)
Serves: 2
- 50g Avocado Pulp
- 1 Avocado halves, diced
- 1 Mango, diced & coarsely mashed
- 100g cooked lobster meat, chopped into chunky pieces
- Lobster claw meat
- Watercress, to garnish
- Lemon wedge
- Mix the avocado pulp and diced avocado halves in a bowl.
- Place approximately 1cm of avocado inside a chefs ring.
- Top with 1cm of diced, mashed mango.
- Add the lobster meat to the mango and gently lift ring off
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Place the lobster claw meat on top and garnish with a squeeze of lemon and some watercress.
- Mix the lobster meat with a little light mayonnaise to help it stay in place.
- Lobster can be substituted with cooked crayfish, prawn or crab.
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Serve with shot of Gazpacho for the ultimate light summer starter
Contains Shellfish