Lobster-Avocado Salad:
A Quick and Easy Delicious Luxury

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It was Mother’s Day and I had to make my own lunch, so I wanted something quick and easy yet indulgent without being unhealthy. For days I had been craving the combination of lobster and avocado, so I whipped this up for my girls and me, and guess what? We ate the whole thing!

The key to making it special is adding some fresh herbs. I happened to have some fresh lemon verbena growing, and that truly made it divine (hint of Australia and lemon myrtle—no, they are not the same thing—I checked.) But you can add WHATEVER YOU WANT!  Pretend it’s Mother’s Day whenever. This does seem like a perfect dish for easy entertaining, too.

Lobster Avocado Salad

Ingredients:

  • Lettuce
  • Cucumber
  • Radishes
  • Fennel
  • Avocado
  • Precooked lobster meat
  • Pine nuts
  • Herbs (basil, dill, lemon verbena!!!!)
  • ½ lemon

 

Lemon Vinaigrette Dressing

Ingredients:

  • ½ lemon (juice and zest if you like)
  • Salt
  • 1 Tablespoon vinegar
  • 5 Tablespoons olive oil

Directions:

  1. Get a platter and layer the lettuce, cut-up vegetables, avocado (douse in lemon juice to keep the flesh from turning brown), and lobster, using amounts to your taste.
  2. Toast the pine nuts and put them on top.
  3. Garnish with the fresh herbs and pour the dressing over top.
  4. Serve and devour!

 

Yes, it’s that easy.

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2 Responses to Lobster-Avocado Salad:
A Quick and Easy Delicious Luxury

  1. Ilona June 20, 2013 at 12:35 am #

    Why oh why do I read these tempting recipes at the midnight hour? I will have to wait to try this mouth watering recipe including two of my favorite foods in the world! Never thought of combining lobster and avocado- but it is sheer culinary and gustatory genius.

  2. Gill June 21, 2013 at 4:15 pm #

    Yummy for everyone but the lobster.

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