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Lobster and Mango Salad

Store-bought fruit salsa is a great hack for creating a light summer salad with only 5 ingredients. Keep it gluten-free but still satisfying by serving it with crunchy plantain chips

Serves 4
Ready in 10 mins
Prep time 10 mins
330 calories per serving


> 4 cups cooked lobster meat
> 1 (8 oz) pkg fresh mango salsa
> 2 tbsp olive oil
> 1/2 (5 oz) bag baby arugula
> 2 cups plantain chips


Chop the lobster and add to a medium bowl.
To bowl, add the mango salsa and oil. Toss to combine. Season with salt and pepper to taste.
Divide the arugula among 4 plates. Spoon the lobster mixture and any juices on top. Serve with plantain chips.

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