Easy & Best Lobster and Avocado Salad Recipe
Lobster and Avocado Salad is a luxurious yet simple dish that combines the sweet, tender flavors of lobster with the creamy richness of avocado. It’s perfect as a light lunch, elegant starter, or even a refreshing dinner on a warm day. The combination of fresh, buttery lobster, ripe avocado, and a citrusy dressing is not only delicious but also packed with nutrients, making it both indulgent and healthy.
Equipment
- Large mixing bowl
- Knife and cutting board
- Spoon or tongs for tossing
- Small bowl (for dressing)
- Serving plates
Ingredients
- 1 lb lobster meat about 2 lobster tails, cooked and chopped
- 1 ripe avocado diced
- 1 small cucumber sliced
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 4 cups mixed salad greens arugula, spinach, or romaine
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey optional
- Salt and pepper to taste
- Fresh herbs parsley or cilantro for garnish
Instructions
- Prepare the Lobster
- If using lobster tails, steam or boil them until the meat is opaque and cooked through (about 6-8 minutes). Remove the shells and chop the lobster meat into bite-sized pieces. Set aside.
- Prepare the Vegetables
- Dice the avocado, slice the cucumber, and thinly slice the red onion. Halve the cherry tomatoes. Set these ingredients aside in a large mixing bowl.
- Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey (if using). Season with salt and pepper to taste.
- Assemble the Salad
- Add the lobster meat to the bowl with the vegetables. Toss gently to combine.
- Dress the Salad
- Drizzle the dressing over the salad and toss again until all ingredients are coated.
- Serve
- Divide the salad among serving plates and garnish with fresh herbs, such as parsley or cilantro. Serve immediately.