Lobster Mango Avocado Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
8 ounces steamed lobster tail, chopped
1 mango, chopped
1 avocado, chopped
1 medium red pepper, diced
1 cup thinly sliced red cabbage
1/3 cup thinly sliced red onion
1 jalapeno pepper, thinly sliced into rounds
5.3 ounces plain Greek yogurt
zest of 1 lime
juice of 1 lime
1/3 cup chopped cilantro
salt and pepper to taste
bibb lettuce or toasted hot dog buns for serving
Combine the lobster, mango, avocado, red pepper, cabbage, red onion and jalapeno in a large bowl.
Mix together the Greek yogurt, lime zest, lime juice, cilantro, salt and pepper in a small bowl until well combined.
Pour the yogurt mixture into the salad bowl and toss together until the salad is thoroughly coated in the yogurt mixture.
Spoon into lettuce cups or a toasted buttered bun for serving.