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Lobster Avocado Salad
From the book
The Wishbone Kitchen
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Introduction from Meredith Hayden
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
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.
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