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Lobster and Avocado Salad * by


1/2 lb fresh lobster meat, cooked, chilled, and cut in small pieces
1 stalk of celery, diced
3 green onions, thinly sliced
1/2 c heirloom grape tomatoes, cut in quarters
1/4 c sliced almonds

2 ripe avocados
thinly sliced cabbage or fresh greens

Lemon Vinaigrette Dressing:
1 t finely grated lemon zest
4 T freshly squeezed lemon juice
2 t sugar
1 t Dijon mustard
1/2 t fine sea salt (I used ground Himalayan salt)
6-8 T EVOO
Freshly ground black pepper to taste


Whisk all the dressing ingredients together in a small bowl.

Place all the salad ingredients in a mixing bowl. Add the dressing and toss.

Place a small amount of the cabbage or greens in a salad bowl. Cut the avocado's in half and scoop out the whole half and place over greens. Fill the avocado with the salad ingredients.


Servings: 4

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