Seafood Salad with Tomato, Avocado and Mango

Seafood Salad with Tomato, Avocado and Mango

To Envy is to covet; specifically to covet what someone else has that you do not. I needed to work that into my meal somehow. To give this course an interesting twist I decided to let chance play a role in who would get the “extra special” salad.

Six squares of paper were folded into a cootie-catcher; five were scribed with the word “Envious,” and one with “Fortunate.” Just like when we were kids, the cootie catcher knows all. Who would be fortunate and who would be envious?

My friend Lynn was the fortunate one. When I explained to the group that Lynn’s salad would have lobster in addition to the shrimp, the rest of the guests felt instantly envious. In fact, the little sinners spent at part the course trying to trick Lynn out of her lobster. It didn’t work.

My guests really did not have much to complain about, though, because their salad was wonderful with just the shrimp mixed with fresh tomatoes, mango and avocado and served with a delicious citrus dressing. Although, I do have to admit the lobster made Lynn’s extra special.

Seafood Salad with Tomato, Avocado and Mango
Recipe by Dragon

Serves: 6

1 large lobster tail
20 large shrimp, shells on
3 dried bay leaves

1 cup olive oil
2 tablespoon, white wine vinegar
½ cup orange juice
4 tablespoons fresh lime juice
1 tablespoon jalapeno, seeded and minced
2 tablespoons finely grated lime zest
2 teaspoons finely grated orange zest
salt & pepper

2 avocados, peeled, diced into 1/2-inch pieces
30 grape tomatoes, cut in half
2 large mangos, peeled, diced into 1/2-inch pieces
12 cups mixed baby greens
½ lemon


1. Shell and devein the shrimp. Set shrimp aside and keep the shells. Bring to a boil a medium pot of salted water. Add shrimp shells and bay leaves to the pot.

2. Add the lobster tail to the pot, cover and boil for 5-7 minutes. Remove the lobster from the pot and let it cool. Remove the lobster meat from its shell and cut into 1/2-inch pieces. Set aside to cool.

3. Add shrimp to the pot and cook for 2-3 minutes until the shrimp turns pink. Be careful not to overcook the shrimp. Remove shrimp from the pot and set aside to cool. Both the shrimp and the lobster can be refrigerated until the salad is ready to be assembled.

4. Whisk together olive oil, vinegar, orange juice, lime juice, jalapeno, lime zest and orange zest in bowl to blend. Season with salt and pepper. Set aside until you’re ready to assemble the salad. The dressing can be made up to 1 day ahead and stored in the refrigerator. Bring the salad dressing to room temperature and whisk again before using.

5. Combine lobster, shrimp, avocados, tomatoes and mango in bowl. Pour 1/2 cup of dressing over the seafood mixture and toss gently to coat. Check the seasoning and add salt and pepper if needed.

6. Toss greens in another large bowl with enough of the remaining dressing to coat the leaves.

7. Divide greens among the salad plates. Spoon seafood mixture on top of the greens. Add a squeeze of lemon over each dish and serve.

We served this mouth watering salad with a 2006 Mac Murray Ranch Pinot Gris.

A CONFESSION: As for the confessions, I cannot go into many details on the sins here (Seven Deadly Sins Dinner Code), but suffice it to say the most shocking one involved a high school girl coveting her older sister’s hunk of a boyfriend.

Back to the Seven Deadly Sins Dinner

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