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Lobster, Avocado, and Asparagus Salad

Andria
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Lobster, Avocado, and Asparagus Salad

This Lobster, Avocado, and Asparagus Salad is a winner. It has the flavors of spring, the textures to make it interesting, the subtle tang of Dijon vinaigrette, and it's easy to put together. 

If ever a salad had it all, this Lobster, Avocado, and Asparagus Salad would be it. It’s got the flavors of spring, the textures to make it interesting, the subtle tang of Dijon vinaigrette…and it might just win the salad beauty contest (again, if there was one). 

Lobster, Avocado, and Asparagus Salad is a showstopper but it’s simple. (Kind of like, “I like to get dressed up and go out, but I like to stay home and watch movies.” Can we put this salad on a dating app?) It requires nothing of you except some chopping and plating. Oh, and you do need to whisk together the dressing. But make easy work of that by putting all the ingredients in a tightly-sealed container and shaking it up.

If you prefer to not go the lobster route (but know the fishmonger will steam or boil a couple of tails for you – you cannot get easier), lump crab or cold shrimp would be lovely in a Crab, Avocado, and Asparagus or Shrimp, Avocado, and Asparagus Salad. Your tummy and your eyes will be happy whichever way you decide to go.

Lobster, Avocado, and Asparagus Salad

For the dressing:
1 small shallot, minced
2 tablespoons sherry vinegar
½ tablespoon Dijon mustard
1 cup olive oil
½ teaspoon minced fresh thyme leaves
Salt and pepper

For the salad:
2 cups arugula
1 avocado, chopped into large pieces
2 hearts of palm, sliced
½ cup corn
2 large lobster tails, boiled or steamed, shells removed, cut into 1-inch chunks

In a small bowl, cover the shallot with the vinegar. Let sit for 10 minutes so that the shallot mellows. With a fork, whisk in the Dijon mustard, olive oil, thyme, salt, and pepper.

To serve the salad, layer the ingredients on a large platter: arugula, avocado, hearts of palm, corn, and lobster. Drizzle with the dressing.

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