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 you prefer, lobster can be substituted for lump crab or cold shrimp in this recipe.
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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