|1||pound cooked lobster meat|
|1||pink grapefruit, peeled, sectioned, seeded, and coarsely chopped|
|1||navel orange, peeled, sectioned, and coarsely chopped|
|1½||cups cantaloupe balls|
|1||mango, peeled, pitted, and sliced|
|2||cups watercress leaves|
|1/2||cup fat free sour cream|
|3||tablespoons reduced-calorie mayonnaise|
|2||teaspoons grated orange zest|
|1/4||cup orange juice|
|2||tablespoons chopped fresh chives|
|1/4||teaspoon freshly ground pepper|
In a large nonreactive bowl, combine the lobster, grapefruit, orange, cantaloupe, and mango.
Line a large platter with the watercress; mound the salad in the center.
In a small bowl, whisk the sour cream and mayonnaise, then whisk in the orange zest and orange juice. Pour over the salad; sprinkle with the chives and pepper.