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Tuesday, May 13

Lobster & avocado salad with shaved Meyer lemon

Lemon, Meyer, very firm
Olive oil, extra virgin
¼ cup
Shallot, minced
1 tablespoon
Vinegar, champagne
2 tablespoons

Pepper, freshly ground

Lobster tails, cooked, shelled, cut into 1-inch chunks
Lettuce, butter, torn into pieces
1 head
Parsley leaves
1 cup
Cilantro leaves
½ cup
Chives, cut into ½-inch lengths
½ cup
Avocados, pitted, pealed, diced
  1. Using a mandolin or a very sharp knife, slice the lemons as thinly as possible; set aside.
  2. In a large bowl, combine the oil, shallot, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.; mix well with a fork.
  3. Add the lobster chunks to the vinaigrette, coat, then remove and set aside.
  4. Right before serving the salad, add the lettuce, parsley, cilantro, and chives; toss and divide among plates.
  5. Top with the lobster, lemon slices, and avocado.
  6. Garnish with a sprinkle of cilantro and chives.
Recipe from Salad of the Day.

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