This lobster mango avocado salad is a healthier, tropical twist on the classic summer lobster salad. Serve in lettuce cups or a buttered toasted bun!
Check out how easy this lobster mango avocado salad is to put together in this quick video below You can subscribe to my YouTube channel for more quick and easy recipe videos.
For years, I’ve had the idea that one summer weekend we’re just gonna hop in the car, brave the traffic up 95 and cruise up the coast of Maine.
Living only 4 hours away, this really isn’t some grand vacation plan and yet, it’s never happened.
In my head, it’d be the quintessential New England weekend: rocky beaches with frigid water to walk through, gorgeous blooming hydrangeas, quaint bed & breakfasts and plenty of roadside stops for ice cream and lobster rolls.
Ok, let’s be honest, it’s really all about the ice cream and lobster (lobstah?) rolls.
I love me some good lobster rolls.
From what I know, there are two pretty distinct lobster roll camps, the butter people (usually served warm) and the mayo people (usually served cold).
I’m in camp mayo but I don’t love mayo-laden salads.
Which is why this lobster mango avocado salad came to be.
It’s got all the creaminess of the classic mayo roll without any of the fat and honestly, with lime juice, zest and cilantro, it’s kinda killing it on the flavor front too.
Oh, and mangos!
Maine might disagree but the tropical twist and sweetness the mango brings to this salad, really sets it apart.
Did you know that trick about cutting mangos? I feel like an idiot for not figuring that out sooner in life! All these years spent fighting with the odd shaped fruit for nothing.
The National Mango Board’s video was pretty much a life changing 2 minutes over here!
1 cup of mangos is just 100 calories and contains over 20 vitamins and minerals making it one heck of a tasty superfood, step aside, kale!
Totally makes up for that buttered toasted bun because you know you want it over the lettuce cup. Don’t lie.
Ingredients Needed
- steamed lobster tail
- mango
- avocado
- red pepper
- red cabbage
- red onion
- jalapeño pepper
- plain Greek yogurt
- zest of 1 lime
- juice of 1 lime
- chopped cilantro
- salt and pepper to taste
- bibb lettuce or toasted hot dog buns for serving
How to Make Lobster Avocado Salad
Mix together the steamed lobster, avocado, mango, red pepper, cabbage, onion, and jalapeños in a large bowl.
In a separate bowl, combine the Greek yogurt, lime zest and juice, salt, pepper, and cilantro until combined.
Pour the yogurt dressing over the lobster salad and toss together until everything is coated evenly.
Serve as lettuce wraps or on buns for a lobster roll.
Common FAQs
This salad will stay fresh for about 2 days when stored in an airtight container in the refrigerator.
This really varies between recipes. However, one serving of this lobster avocado salad offers about 24 grams of protein.
Love this Lobster Mango Avocado Salad recipe?
Try some more of my favorite mango recipes like this jalapeño mango chicken skillet, mango carrot spice bread and sweet and spicy mango shrimp.
Lobster Mango Avocado Salad
Ingredients
- 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 jalapeño 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
Instructions
- Combine the lobster, mango, avocado, red pepper, cabbage, red onion and jalapeño 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Lobster, mango, and avocado salad, what a combination! Loved every bite, thanks!
Perfect salad recipe
This is so perfect for our summer party! I love all these flavors that celebrate summer.
Hi there! I had fun cruising around your website/blog. Your recipe for Lobster Mango Avocado Salad caught my eye. Here in Hawaiii we’re blessed to have fresh fruits and veggies year around and a Farmers’ Market just down the street. They had everything I needed except the lobster. Our friendly market is just two blocks away and they had the lobsters. I had fun making this. Had company for lunch and we all just loved this!!! YUUUUM! Thanks for sharing.
How did this NOT pop up in my subscription feed?? I am so glad I found this adorable video! I don’t have lobster very often–only on occasion when I go out–but I seriously love the taste of it. Making a healthy salad with mangoes, avocados and lobster sounds like such a good idea! The lettuce wraps-serving style is definitely on my recipe to-do list!
I didn’t realize you were so close! I live up in Portland, Maine, so I welcome lobster roll visits anytime :) I’m team not-a-lot-of-mayo too, and could definitely chow down on one of these every weekend and be happy.