Lobster Salad with Avocado and Grapefruit | Dorothy Lane Market

Lobster Salad with Avocado and Grapefruit

PREP TIME 15 mins
COOK TIME -
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters

This fresh salad pairs perfectly with a dry sparkling wine, such as Domaine Collin Crémant de Limoux Brut. 

INGREDIENTS

  • 1 lb cooked lobster knuckle claw meat
  • 4 cups DLM Greens, like arugula
  • 1 large avocado, peeled, pitted, and sliced
  • 1 ruby red grapefruit or Sweet Scarletts Texas Red Grapefruit, peeled and segmented
  • 1 bunch fresh mint leaves, torn into small pieces
  • ½ cup sliced almonds, toasted
  • 2 Tbsp lemon zest

INSTRUCTIONS

1
Place the lobster meat, greens, avocado, grapefruit, mint, and almonds in a large bowl and toss gently. Set aside.
2
In a small bowl, whisk together the lemon zest, lemon juice, honey, Dijon, and salt. Slowly add the oil and season to taste with salt and pepper.
3
When ready to serve, drizzle the lemon dressing over the mixture and toss gently again. Season with salt and pepper to taste. Divide among idividual salad plates and serve.

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Lobster Salad with Avocado and Grapefruit

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

  • 1 lb cooked lobster knuckle claw meat
  • 4 cups DLM Greens, like arugula
  • 1 large avocado, peeled, pitted, and sliced
  • 1 ruby red grapefruit or Sweet Scarletts Texas Red Grapefruit, peeled and segmented
  • 1 bunch fresh mint leaves, torn into small pieces
  • ½ cup sliced almonds, toasted
  • 2 Tbsp lemon zest

INSTRUCTIONS

1
Place the lobster meat, greens, avocado, grapefruit, mint, and almonds in a large bowl and toss gently. Set aside.
2
In a small bowl, whisk together the lemon zest, lemon juice, honey, Dijon, and salt. Slowly add the oil and season to taste with salt and pepper.
3
When ready to serve, drizzle the lemon dressing over the mixture and toss gently again. Season with salt and pepper to taste. Divide among idividual salad plates and serve.

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