Lobster Avocado Salad
Lobster meat is the perfect addition to a salad; this recipe combines it with avocado, fresh tomatoes and an herby dressing for a vibrant dish filled with colour and flavour.
From the book
The Wishbone Kitchen
Find over 100 recipes using fresh, seasonal ingredients
Food that will bring people together and make lasting memories
Inspiration for every occasion: from laid-back meals to elegant dinners, small get-togethers to big celebrations
Buy From
Introduction
This recipe is a celebration of summer. Juicy heirloom tomatoes, plump chunks of lobster meat, creamy avocado, tender microgreens, and a simple herb dressing to bring it all together. It pairs perfectly with a hot sunny day (or pretending it’s a hot sunny day) and good company.
Ingredients
| For the herb dressing: | |
|---|---|
| ⅔ cup | mayo |
| ¼ cup | loosely packed fresh basil leaves |
| 2 tbsp | roughly chopped fresh tarragon |
| 2 tbsp | roughly chopped fresh chives |
| ½ small | shallot, roughly chopped |
| ½ | lemon, zested and juiced (1 to 2 tbsp) |
| ¼ tsp | kosher salt |
| For the salad: | |
| 4 medium | heirloom tomatoes, sliced 1⁄4 inch thick |
| 1 medium-large | avocado, peeled, pitted, and sliced |
| 1 | lemon, halved |
| 2 heads | Bibb or Little Gem lettuce, leaves separated |
| 1 head | frisée lettuce or bunch of watercress, leaves separated |
| ½ cup | loosely packed fresh basil leaves, torn into 1-inch pieces |
| ¼ cup | loosely packed fresh tarragon leaves |
| ¼ cup | finely chopped fresh chives |
| 1 pound | cooked lobster meat from about 2 lobsters, cut in bite-size chunks |
| Extra-virgin olive oil, for drizzling | |
| flaky salt |
Essential kit
You will need: a blender or immersion blender
Method
PREP THE DRESSING: Using a blender or immersion blender, process the mayo, basil, tarragon, chives, shallot, lemon zest, 1 tablespoon of lemon juice, and salt until smooth. Taste and adjust the seasoning, adding more salt and/or lemon juice as needed.
PREP THE VEG: Season both sides of the tomato slices with flaky salt and set aside.
Season the avocado slices with a pinch of flaky salt and a squeeze of lemon juice. Set aside.
In a large bowl, combine the Bibb lettuce, frisée, basil, and tarragon. Add a few tablespoons of dressing plus a few pinches of flaky salt and toss to coat.
ASSEMBLE AND SERVE: Arrange a layer of tomatoes and avocado over a serving platter or individual plates and drizzle them with extra-virgin olive oil, then begin to build the salad. Top the tomatoes with a pile of the lettuce mixture, layer in some of the lobster, more of the tomatoes and avocado, more lettuce, and more lobster. Finish with a sprinkle of chives, freshly grated lemon zest, and another drizzle of olive oil.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
