Lobster Salad
Lobster Salad
Ingredients
- 1 to 2 heads Boston lettuce
- 4 lobsters, cooked, cooled and shelled
- 1 mango, peeled, pitted and cut into strips
- 1 avocado, pitted, peeled and cut into thin slices
- 12 asparagus spears, cooked, cooled, halved lengthwise
- Diced red bell pepper, for garnish
- 1/4 cup (60 ml) olive oil
- 2 teaspoons (10 ml) honey
- 3 tablespoons (45 ml) white wine vinegar
- Salt and pepper
Instructions
- Scatter lettuce leaves on four plates. Place the lobster meat in the centre. Place the mango, avocado, and asparagus all around. Garnish with diced red bell pepper.
- In a bowl, whisk together the vinaigrette ingredients. Drizzle over the salad and serve.
Lobster Salad