Cold Lobster Salad Recipe with Grapefruit & Avocado | Tasting Table
Prep Time:
10 minutes
Cook Time:
Servings:
4 servings
Ingredients
  • 2 tablespoons lemon zest
  • 6 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¾ cup extra-virgin olive oil
  • 1 pound cooked, picked, and cleaned lobster meat
  • 4 cups mixed baby greens, watercress, or arugula
  • 1 large avocado, peeled, pitted, and sliced
  • 1 ruby-red grapefruit, peeled and segmented
  • 1 bunch fresh mint leaves, torn into small pieces
  • 1 cup cooked golden quinoa, chilled
  • ½ cup sliced almonds, toasted
  • Sea salt and freshly ground black pepper
Directions
  1. In a bowl, whisk together the lemon zest, juice, honey, Dijon and salt. Slowly add the oil.
  2. Place the lobster meat, greens, avocado, grapefruit, mint, quinoa, and almonds in a large bowl and toss gently.
  3. Drizzle the lemon dressing over the mixture and toss gently again. Season with salt and pepper to taste. Divide among individual salad plates and serve immediately.