Lobster salad

Lobster salad
  • 10

    min prep time
  • 10

    min cook time
  • 2

    serves

ingredients

1½ lb lobster, cooked, cleaned and cut into bite-sized pieces

250 ml (1 cup) cucumber, seeded and diced

250 ml (1 cup) cherry tomatoes, cut in half

1 ripe avocado, cut into chunks

1 bunch arugula, washed and spun dry

1 bunch baby spinach, washed and spun dry

 

FOR THE VINAIGRETTE

22 ml (1½ tbsp) Dijon mustard

60 ml (¼ cup) freshly squeezed lemon juice

75 ml (5 tbsp) extra-virgin olive oil

3 ml (¾ tsp) salt

2 ml (½ tsp) freshly ground black pepper

30 ml (2 tbsp) fresh tarragon, chopped

 

 

 

preparation

  1. To prepare the vinaigrette, whisk all the ingredients in a small mixing bowl. Taste and season with salt and freshly ground pepper.
  2. In a large mixing bowl, combine all the vegetables and lobster pieces.
  3. Add the vinaigrette and gently toss to coat well.
  4. Arrange on plates and serve.