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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Lobster, avocado and mango salad Recipe

Brought to you by Yankee Clipper Inn

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Yield: 4 servings

Ingredients:
Citrus Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons fresh grapefuit juice
1 tablespoons honey
1/4 cup extra virgin olive oil
1 tablespoon shallot, finely diced
1 teaspoon jalapeno, finely diced (or to taste)
salt and pepper, to taste

For the salad:
4 cups baby field greens
1 mango
1 avocado
1/2 lb lobster meat

Instructions:
Mix and shake vinaigrette adding jalepeno, salt and pepper to taste. Toss baby field greens in vinaigrette. Place baby field greens on plates.

Slice mango and avocado into slivers. Alternate slivers of avocado and mango in flower pattern, leaving a 2 inch hole in center.

Divide lobster meat into 4 equal portions and place in center of plate.

Notes:
This is the perfect summer salad, especially for special luncheons!

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