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A photo of lobster avocado salad with champagne

Lobster Avocado Salad with Citrus Vinaigrette

The perfect spring and summer meal, this recipe keeps the delicious lobster, but skips the butter. The crunchy shaved fennel and tarragon enhance the lobster, while the citrus vinaigrette brings the freshness to the party.
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Prep Time 25 minutes
Cook Time 10 minutes
Course Appetizer, Lunch, Main Course, Salad
Cuisine American
Servings 4 people
Calories 278 kcal

Equipment

  • Mandolin optional

Ingredients
  

  • 1 orange juice and zest
  • 1-2 teaspoon Champagne vinegar or white wine vinegar
  • 1 tablespoon honey
  • 3 tablespoon olive oil
  • salt and pepper to taste
  • 1 C lobster meat
  • 1 head Bibb lettuce
  • 1 avocado thinly sliced
  • 1 C fennel thinly sliced, preferably shaved with a mandolin
  • 3 tablespoon tarragon fresh

Instructions
 

  • Prepare your vinaigrette by mixing the orange juice and zest, the vinegar, honey, oil, and salt and pepper in a medium bowl. Whisk thoroughly and set aside while your prepare the salad.
  • Spread the lettuce on a large serving platter. Arrange the shaved fennel, avocado, and lobster on top of the lettuce. Sprinkle with tarragon leaves, and drizzle with vinaigrette. Serve immediately.

Notes

Feel free to play around with the ratios in the vinaigrette. I prefer mine more sweet and less tart, but if you're the opposite, up the vinegar and lower the honey. 

Nutrition

Serving: 150gCalories: 278kcalCarbohydrates: 18gProtein: 13gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 75mgSodium: 271mgPotassium: 770mgFiber: 6gSugar: 9gVitamin A: 1749IUVitamin C: 29mgCalcium: 154mgIron: 3mg
Keyword lobster and avocado, lobster avocado, lobster avocado recipe, lobster avocado salada
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