Lobster Salad 2

Ingredients:

• 240 g frozen lobster meat (real)
• 1 cup mache salad
• 1 cup dandelion greens
• 1/2 red onion, sliced
• sea salt
• fresh cracked pepper
• 2 limes, juiced
• 200 ml artichokes, sliced (can)
• 1 avocado, cubed
• 1 mango (small), cleaned, rough chop
• 2 egg yolks (large)
• 1 lemon, juiced
• 1 tbsp. Ginger, sliced
• 1/2 cup light mayonnaise
• 75 ml extra virgin olive oil
• 25 ml. White wine vinegar
• 1 tsp. stone ground mustard
• 1/2 yellow pepper, julienne
• 8 Belgian endive spear (1 bulb)

Directions:

1. Firstly prepare the dressing; in a cuisinart or blender add mango and pulse for 5 seconds. Add the egg yolks, mustard, salt, pepper, and ginger, pulse for 5 seconds. Turn the cuisinart on and slowly add the oil so that it starts to emulsify. This process should take 1-2 minutes. Then add the vinegar, and lemon juice, pulse for a couple of seconds, put aside
2. In a bowl place the lobster, artichokes, avocado, seasoning, mayo, and lime juice, blend. Put aside.
3. In another bowl place the greens, yellow peppers, red onion, and seasoning, and drizzle the mango dressing in, toss, and place onto four plates.
4. Place the lobster mixture either on the centre of the plate or the side.

4 servings

Carb count 6g per serving