If you are looking for a tasty, healthy and different salad idea for your next BBQ or picnic thi is it! While traveling and living in southeast Asia I fell in love with this salad. Spicy, sweet, sour and salty it makes the perfect dish when the weather is hot and you are looking to cool down.

This dish a take on the official snack food of Thailand that is found in most restaurants, hotels and at plenty of street vendors throughout the country. Making this dish in Thailand is a sight to be seen. 1 girl, 1 wood mortar and 1 wood pestle slightly bruising the ingredients together to make a salad that is unforgettable!

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Shredded green mango salad with lobster, tamarind and lime

Printable version of this Lobster mango salad recipe (word doc)

Yield - 4 large portions

Ingredients:

1 pound lobster, cooked and sliced

For dressing
1 large garlic clove, smashed
3 tablespoons fresh tamarind juice
1 1/2 tablespoons Asian fish sauce (preferably 3 crabs brand)
1 tablespoon sugar
Juice from 1 lime
1 small thin fresh red or green Asian chili (1 to 2 inches long) or
 serrano chili, or to taste, seeded and chopped fine (opt)

3 to 4 green mango, peeled and coarsely shredded, (sub green papaya)
 preferably in a food processor (about 3 cups)
1 carrot, shredded fine
1/3 cup fresh coriander (cilantro) leaves, washed well and spun dry
2 tablespoons roasted peanuts, crushed

Instructions:

1.      Toss shrimp in a bit of oil; and grill for 2 minutes or until cooked. Halve shrimp horizontally and devein and reserve.

Make dressing:

1.      In a large bowl whisk together dressing ingredients until sugar is dissolved.

2.      Add lobster, mango, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.

3.      Serve salad sprinkled with peanuts.

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