Lobster Mango Avocado Salad

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.