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.
Love the gorgeous colors of this! It looks absolutely amazing!
What a unique take on a lobster roll! Mango + avocado + cabbage is one of my favorite combos and I can only imagine how delicious these flavors and textures would be with the ultimate treat of all: LOBSTER! Can’t wait to give this recipe a try.
I didn’t think lobstah rolls could get any better..
Awesome, fresh, and creative lobster & mango roll! So perfect for summer. Your food videos are great!
Super lovely lobster salad. The addition of mango…LOVE!
Lobster roll itself is yum, and adding mango makes it double yum! Yayy to Summer and this lobster mango avocado salad.
I just had a lobster roll in Boston last week, but now I want to make your version. The thought of mango and avocado paired with lobster is making my mouth water.
HOLY FREAKING DELICIOUS. I love Lobstah rolls. We have a Lobster food truck here I go to once in a while and they have hot or cold rolls. One with buttered rolls, one with a little mayo – not too much at all so I don’t feel like I am eating a jar of mayo with the roll. I am so making these. My kind of food!
I’m so damn jealous of everyone that lives in an area where food trucks are like a “thing”. The suburbs sucks in that regard!
I don’t love mayo-laden salads either – so I am LOVING your twist with yogurt and avocado chunks for creaminess! And – LOVE the video!
Thanks, Shashi! The video was so fun to make :)
I was recently in Washington DC and had lobster rolls not just once, but twice because I simply couldn’t get enough! Your spicy version looks awesome with the sweet bite of mango. Spot on!
Thanks, Heidi! They’re totally a food that one is definitely not enough of ;)