10min prep time
10min cook time
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
- To prepare the vinaigrette, whisk all the ingredients in a small mixing bowl. Taste and season with salt and freshly ground pepper.
- In a large mixing bowl, combine all the vegetables and lobster pieces.
- Add the vinaigrette and gently toss to coat well.
- Arrange on plates and serve.